The unusual frying method of shaking the pan creates the puffy, well browned exterior on these oversized cutlets. And gives you just want you want for schnitzel.
In lieu of a thermometer to gauge the oils temperature, a fresh bread cube in oil and start heating, when bread is deep golden brown, the oil is ready.
This recipe calls for one large tenderloin to yield four cutlets. Pork tenderloins to yield four cutlets. Pork tenderloins vary considerably in size, with some weighting in at just ¾ pound. If that's the case, cut just three cutlets per tenderloin. The key is to make sure - are between ⅛ and ¼ inch when pounded.