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Milk Street Recipe

Pork Schnitzel

30 minutes

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.

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AUGUST 2019
CHRISTOPHER KIMBALL FOR KUHN RIKON COLLECTION

This month’s prize package includes a collection of Christopher Kimball for Kuhn Rikon cookware, including the Christopher Kimball for Kuhn Rikon Collection Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.

$488 VALUE

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