Pork fillet, or tenderloin is the most tender cut of pork and makes delicious pork schnitzels. This recipe uses minimal oil by oven baking the schnitzels but if desired you can also pan fry these tender fillet schnitzels.
The pork fillet makes a surprising number of fillet escalopes that can be breaded and baked. If you don’t need them all, the pre-prepared fillets can also be frozen between layers of baking paper ready to bake at any time.
Pork Fillet Schnitzel Oven Baked
- I pork fillet (tenderloin), trimmed of the silvery connective tissues that surround it
- 1 egg, lightly beaten with a tablspoon of milk
- Plain flour
- Salt and freshly ground black pepper
- McCormick’s Chicken Seasoning
- Extra Virgin Olive Oil Spray
- Sprig of fresh Rosemary, finely cut
- Pre heat oven to 180ºC Fan Forced
- Trim the pork fillet of the silvery connective tissue
- Cut the fillet acrosswise into 2.5cm slices
- Place the slices between two sheets of baking paper and using the flat side of a meat mallet flatten the pieces to thin escalopes
- Place each fillet slice on a large dish
- Dredge each piece in plain flour, shaking off the excess and dip into seasoned, lightly beaten egg and milk that has been seasoned with salt and freshly ground black pepper
- Press the fillet pieces in bread crumbs, covering each side well
- Set aside in the refridgerator for 1/2 hour
- When ready to use, place the slices of fillet schnitzel on a baking tray lined with baking paper
- Spray each side with Extra virgin Olive Oil Spray and season with Chicken Seasoning or your own favourite seasoning and finely cut fresh rosemary
- Place the tray into the pre-heated oven and bake for 15 minutes on each side or until well browned
- Serve with baked potato wedges and a green garden salad
- These delicious pork fillet schitzels are also perfect in a sandwich with your favourite crusty sourdough bread, with mustard, or mayonnaise, lettuce or caramalised onion or just on its own.