My family is not very big on eating meat, but whenever we make Schnitzel, we eat so much that it looks like we haven't eaten in weeks. The recipe we use was passed down from my mother in-law who used to make the best Schnitzel ever. There are a few secret ingredients that may be hard to find in the US, but once you have them you are going to be in Schnitzel heaven. In case you have leftovers (not very likely) it is possible that they will secretly disappear from your fridge very quickly, one by one.
The Schnitzel are drenched in Rusk Crumbs instead of ordinary Bread Crumbs which make them slightly sweeter. Once in the pan they are sprinkled/spritzed with lots of Maggi Seasoning. I am not kidding. My father in law is absolutely obsessed with Maggi and even puts it on Pizza which I find rather strange, but it is essential to use it to make these Schnitzel. Of course you have to use a lot of butter (which you can always work off at the gym later) but I have no doubts that you will not have any regrets later because they taste so great.
(serves 3 - 4)
2 pork tenderloins, skinned and cut into 1inch slices
1 package rusk (you'll need about 15 pieces)
2 - 3 eggs
1 stick butter
Put the rusk in a Ziploc bag and pound with a rolling pin or a heavy object until you have fine crumbs. Put them in a flat dish and set aside.
Pound the meat pieces between two pieces of foil very thinly (about 5mm thick).
Line a baking tray with foil and set a wire rack on the tray.
Beat the eggs and put them in a second flat dish.
Drench the Schnitzel first in the egg, then in the crumbs. Put on the baking tray and sprinkle with some salt.
Heat a large pan over medium-high heat. Add a tablespoon of the butter and let melt. Once the foam has dissapeared put the Schnitzel in the pan. Now spritz lots of Maggi drops over the Schnitzel. Cook for about 1 - 2 minutes until the edges of the Schnitzel changes color then turn and cook the second side 1- 2 minutes, you might need to adjust the heat to medium now. Now if you like it salty, add more Maggi, if not just do it on one side. You might want to test a Schnitzel once it comes out of the pan to check on the seasoning.
Pay attention that the pan never looks "dry" You need to add more butter gradually.
Now enjoy your Schnitzel and go workout the next day.