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Tender, juicy meat with a crisp crust is the hallmark of schnitzel, popular in Germany and Austria. For our schnitzel, we use pork tenderloin, an ultra-tender cut. But instead of cutting the tenderloin crosswise into medallions, we halve it lengthwise, then cut each half crosswise. This creates pieces that are easy to pound into evenly thick cutlets. When pounding, go slow and steady, working from the center outward and using a slight lateral movement rather than a straight up-and-down motion; be careful not to create any holes in the cutlets. The schnitzel are delicious with just a squeeze of lemon, or try them sandwiched, with baby arugula, in warm, crusty rolls slathered with a garlicky mayonnaise.
pound pork tenderloin, trimmed of silver skin and patted dry
Kosher salt and ground black pepper
01Cut the tenderloin in half crosswise, making the tail-end half slightly larger, then cut each piece in half lengthwise. Place 2 pieces of pork between 2 large sheets of plastic wrap. Using a meat mallet, gently pound each piece to an even ¼-inch thickness. Repeat with the 2 remaining pieces. Season both sides of each cutlet with salt and pepper.
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