Pork Schnitzel and Creamy Corn

Pork Schnitzel and Creamy Corn
  • Cook Time
  • Prep Time
  • 4Servings


  • 3 slices day-old white bread, torn
  • 1/2 cup flour
  • Salt and pepper
  • 2 eggs
  • 1 cup vegetable oil
  • 1 1 pound pork tenderloin cut crosswise into 4 pieces
  • 2 tablespoons butter
  • 1/2 red bell pepper, finely chopped
  • 7 ears corn, kernels scraped off
  • 1/4 cup half-and-half


Using a food processor, pulse the bread until finely ground. Transfer the crumbs to a shallow bowl. In another shallow bowl, season the flour with salt and pepper. In a third bowl, whisk the eggs with 1 teaspoon oil.

Working with 1 piece at a time, place the pork between 2 sheets of plastic wrap and pound into 1/4-inch thick cutlets. Dredge each cutlet in the seasoned flour, shaking off any excess; dip in the egg, then coat with the breadcrumbs. Place on a wire rack.

In a saucepan, melt the butter over medium heat. Add the bell pepper and cook, stirring, for about 3 minutes. Add the corn and 1/2 cup water, cover and cook until tender, about 8 minutes. Stir in the half-and-half and cook for 3 minutes; season with salt and pepper.

Meanwhile, in a large skillet, heat the remaining oil over medium-high heat until smoking. Working in 2 batches, add the breaded cutlets and cook, turning once, until golden, about 5 minutes. Transfer to a paper-towel-lined plate. Serve with the corn.