Peanut-Crusted Pork Wiener Schnitzel

• 1 1/2 pounds pork tenderloin medallions divided into 4 portions and pounded into thin scaloppini
• 1/2 cup flour
• 1/2 cup peanut flour light
• 3 large eggs lightly beaten
• 1 cup bread crumbs fine
• 3 tablespoons canola oil
• 3 tablespoons butter
• salt to taste
• pepper to taste

1. 1. Combine the all-purpose flour and 1/4 cup of the peanut flour
2. 2. Combine the remaining peanut flour with the bread crumbs.
3. 3. Place the flour, eggs, and breadcrumbs in 3 individual shallow dishes.
4. 4. Season the cutlets with salt and pepper. Dredge in the flour, shake off the excess, dredge through the eggs, and then in the breadcrumbs.
5. 5. Heat the oil in a large thick-bottomed skillet; add the butter and heat until the foam subsides. Add 1 schnitzel at a time to the pan and brown on both sides for about 2 to 3 minutes. Transfer to a plate lined with paper towels and place in a 250u0b0 F oven to keep warm. Repeat with the remaining schnitzel.

pork tenderloin, flour, peanut flour, eggs, bread crumbs fine, canola oil, butter, salt, pepper

Taken from www.yummly.com/recipe/Peanut-Crusted-Pork-Wiener-Schnitzel-2255229 (may not work)