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Wiener Schnitzel vom Schwein

Wiener Schnitzel is a pounded, breaded and deep fried veal. If your a more conscience meat eater or you just like the lower price of pork, you'll find Wiener Schnitzel vom Schwein far more appetizing.

This dish is based on a recipe from America's Test Kitchen. It's the perfect dish for two and outrageously delicious. Serve with Spätzle and a light salad.

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Cook time: 
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Yield: 2 servings


  • 4 Slices white sandwich bread
  • 1/4  cup Unbleached all-purpose flour
  • 2 Large Eggs
  • 2 Cups plus 1 Tbs Vegetable oil
  • 1 (12 oz.) Pork tenderloin


  1. Remove the crusts from the bread and cut into 3/4" cubes. Place the bread cubes in a single layer on a large microwave-safe plate. Microwave on high until the bread is dry and a few pieces start to brown lightly. (I like to stir the brad every 30 seconds. Trust me, you can burn bread in a microwave and no one wants to admit to that). Process the dry bread in a food processor to very fine crumbs, about 45 seconds.