The Gentleman’s Cut.
In putting together this post, I learned that pork tenderloin, also known as pork filet or pork tender, has an even more elegant name: The Gentleman’s Cut. Why is the cut so important? Because I want to make sure people use the right cut of meat when cooking this recipe. So many have followed my pork tenderloin recipes only to fail miserably when they used a pork loin thinking that it’s the same thing as a pork tenderloin. Well, it’s not… it’s a horse (or pig) of a different color.
Today’s recipe is for Pork Schnitzel, a weekday favorite of ours. Thinly-pounded, crispy-coated slices of pork tenderloin that I serve in either of two ways — over a garden-fresh arugula salad dressed with extra virgin olive and lemon juice or, if the weather calls for it, with a side of mashed butternut squash and sage (recipe included). Both are simple, with one leaning toward a sunny weather meal on the patio, while the other begs to be a fireside supper on a cold, blustery evening. Both ways are wonderful.
~ David
Pork Schnitzel
To print this recipe, please click the small printer icon below.
Ingredients
- a 1-pound pork tenderloin, trimmed
- kosher salt (I use Morton’s)
- freshly ground black pepper
- 1/4 cup flour (more as needed)
- 2 large eggs
- 1 cup panko, more as needed
- 2 tablespoons butter, plus extra
- 2 tablespoons extra virgin olive oil, plus extra
- lemon wedges, for serving
Instructions
- From the pork tenderloin, cut eight 1/2-inch slices from the thicker middle section of its length. Reserve remaining pork for another use.
- Between sheets of parchment or plastic wrap, pound each of the slices to approximately 1/8-inch thick. You can use a meat pounder or a small flat-bottomed skillet. Set the pounded slices aside on a plate, seasoning both sides with salt and pepper as you go.
- Put out three flat soup plates, and to the first add the flour, into the second break the eggs and beat well, and into the third pour the panko. Note: panko are very coarse Japanese breadcrumbs and not a traditional crumb for making schnitzel. I use them because they make for a nice crunchy crust.
- Coat both sides of each seasoned slice of pork with flour, then dip in the beaten eggs (letting any excess egg drip off), and finish both sides with an even coating of panko. As you coat each slice, place it on a plate (you can probably get four slices on the plate). Before adding a second layer, cover with the first layer with a piece of parchment or waxed paper to keep the next layer of slices from sticking. After you have coated all the slices, cover them and place them in the refrigerator for at least an hour. This last step has two benefits: when entertaining, you need only sauté the pork at the last minute before serving but, mostly, refrigerating them helps keep the crumb coating on as they sizzle.
- Preheat oven to 250°F (120°C). Line a baking sheet with parchment.
- Heat a 12-inch skillet over medium-high heat. When the pan is very hot, add the butter and oil and swirl around the pan. When very hot and bubbling, add your first four pieces of pork. Let them cook undisturbed for 3 minutes. Then check the bottom for color — they should be golden brown; turn them over and cook for another minute or two. When the second side is golden, remove the slices from the pan and place on the parchment lined sheet; pop the baking sheet in the oven to keep warm while sautéing the next four slices.
- For the second round of slices, you may want to add another tablespoon each of butter and oil to the skillet, if needed. Sauté the remaining four slices until golden brown on both sides, then serve two slices per guest over an arugula salad dressed with olive oil and lemon — or with a side dish, such as mashed butternut squash with sage (recipe follows). In either case, give a good squeeze of lemon directly over each schnitzel.
- Serves 4.
© 2026 Copyright Cocoa & Lavender
Mashed Butternut Squash with Sage
November 29, 2025
by Cocoa & Lavender
To print this recipe, please click the small printer icon below.
Ingredients
- a 2-pound butternut squash
- 2 tablespoons butter, plus extra if needed
- 12 whole sage leaves
- 1 large shallot, peeled and minced
- 2 teaspoons minced fresh sage
- kosher salt, to taste
- 2 tablespoons heavy cream (or crème fraîche)
Instructions
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment or aluminum foil. If using foil, oil it lightly. Cut the squash in half lengthwise and place each half cut-side down on the prepared baking sheet. (Seeds will come out later — they’re much easier to remove after baking.) Bake it in the preheated oven for 1 hour, or until very tender when poked with a knife.
- Meanwhile, put the butter in a medium skillet over moderate heat. When melted and sizzling, add the whole sage leaves and cook them on both sides till they darken and turn crispy. Remove the leaves and drain on a paper towel; set aside. Leave any butter in the skillet; set aside.
- Once the squash comes out of the oven, let it sit until cool enough to handle. (I rushed this process and still have a blister on my finger!) When cool, scoop out and discard the seeds. Then scoop out all the flesh and set aside.
- Place the skillet with the sage-flavored butter over medium heat and add the minced shallot, adding a little more butter if needed. When the shallot is soft, add the minced sage and cook an additional minute. Then add the butternut squash and raise the heat to medium-high. Using a spatula, mix the squash well with the butter and sage, mashing the squash as you go. Season with salt and pepper. As the squash loses its liquid/moisture, add the cream and blend in thoroughly. (This can be made 2-3 hours ahead, covered, and left to cool on the stove; Reheat before serving.)
- If you wish to mold the squash (you could just spoon it onto the plates), place a 2 1/2-inch ring mold onto one of the plates and fill with a quarter of the squash. Use a small spatula to tamp it down for an even top. Remove the ring mold by gently pulling up. Repeat the molding of the squash on three other plates. Top each serving of squash with three whole fried sage leaves.
- Serves 4.
© 2026 Copyright Cocoa & Lavender
angiesrecipes
November 29, 2025 at 4:43 amCan’t remember when I last had a pork tender…I usually go for fatty cut of beef and when I eat pork, usually pork belly or trotters. This looks so crispy and yummy that I would love to taste it too.
Cocoa & Lavender
December 3, 2025 at 2:23 pmI am working hard to enjoy the leaner cuts these days — and pork tenderloin is a favorite.
Mad Dog
November 29, 2025 at 4:59 amThat looks so good I wish I could eat it now for lunch!
Cocoa & Lavender
December 3, 2025 at 2:23 pmWish I were closer — you could have it for lunch!
Jeff the Chef
November 29, 2025 at 5:53 amI’m glad you said what you said about pork tenderloin, because I could imagine not considering the difference! I love schnitzel, but I rarely every have it. Your post is inspring!
Cocoa & Lavender
December 3, 2025 at 2:22 pmThanks, Jeff. The difference in cooking methods for the two types of pork is significant. Glad I mentioned it!
Carolyne
November 29, 2025 at 6:27 amWell, this post is perfect for both of us. AA could be the world’s biggest schnitzel fan, and I love squash every which way.
Happy (belated) Thanksgiving.
Cocoa & Lavender
December 3, 2025 at 2:21 pmSo glad I was able to accommodate you both in one meal! 🙂
Mimi Rippee
November 29, 2025 at 6:37 amWhat a lovely meal! The schnitzel looks fantastically crunchy and delicious!
Cocoa & Lavender
December 3, 2025 at 2:21 pmThanks, Mimi!
Barb
November 29, 2025 at 8:41 amI love schnitzel, and I agree it’s much better made with panko instead of plain bread crumbs! Your photo is the most beautifully plated schnitzel I’ve seen!
Cocoa & Lavender
December 3, 2025 at 2:21 pmThank you so much, Barb! It is hard to make a brown dish of food look exciting, isn’t it? These days, if I want a finer breadcrumb, I just blitz panko in the processor and it works beautifully — and is extra crispy!
Jill
November 29, 2025 at 9:46 amLooks delicious. Pork tenderloin and butternut squash are winter staples in our house so I will try this very soon.
Cocoa & Lavender
December 3, 2025 at 2:19 pmGlad you like this, Jill — hope you get to try it soon!
Eha Carr
November 29, 2025 at 3:17 pmHave always loved to use pork fillet and your dish looks great! With summer coming here, and really all year round, I am more of a salad fan but like your use of sage . . .
Cocoa & Lavender
December 3, 2025 at 2:19 pmIt is really wonderful served on salad — we do that even in the depth of our cold (hee hee) winter!
Pauline
November 29, 2025 at 4:25 pmOh I love pork schnitzel, it was a favourite of my Mum’s to cook. I was with you all the way when you were cooking this. I hope you have a tube of soothing burn cream sitting in your refrigerator David, for those minor burns. I also love how you have used the sage with the pumpkin, I will definitely be giving that a try when a hot meal is called for. Great meal, thanks for sharing this one.
Cocoa & Lavender
December 3, 2025 at 2:18 pmIt may be a while before you want a hot meal, Pauline — but this will be worth waiting for! (and happy to report no burns!)
sherry
November 29, 2025 at 8:49 pmwe are not pork eaters but do love a panko coating :=) I guess you could use a chicken fillet ?
sherry
Cocoa & Lavender
December 3, 2025 at 2:17 pmCHicken does work well for this, Sherry.
Frank | Memorie di Angelina
November 30, 2025 at 8:48 amI do love cutlets, whether they’re pork, chicken, veal or otherwise. Something about that wonderful play between meat and breading—and of course, the butter!—that hits the spot every time.
Cocoa & Lavender
December 3, 2025 at 2:17 pmSame, Frank — in fact, I think it was you who introduced me to lamb cutlets. We love those!
Evening With A Sandwich
November 30, 2025 at 4:01 pmDavid, loving this pork schnitzel with the mashed butternut squash.
Hope you had a wonderful Thanksgiving.
velva
Cocoa & Lavender
December 3, 2025 at 2:17 pmThanks, Velva — I am glad you like the recipe.
I hope you and your family had a great Thanksgiving, too.
FEL!X
November 30, 2025 at 8:27 pmBreadcrumb coated Schnitzel are always a good idea!
I use pork tenderloin very often, always happy that here it’s cheaper than other cuts: because the fillet is not used in the Thai kitchen!
Didn’t know the expression «Gentleman’s Cut» – thanks for this information!
Cocoa & Lavender
December 3, 2025 at 2:16 pmI am glad you can get tenderloin there — and I love the moniker “Gentleman’s Cut”!
Ben | Havocinthekitchen
December 3, 2025 at 2:33 pmThis pork schnitzel looks amazing – crisp, golden, and exactly the kind of hearty classic I’d enjoy.
Cocoa & Lavender
December 3, 2025 at 2:57 pmThanks, Ben! It is really comforting meal. By the way, if you see this, I might have found out why none of my comments are going through on your posts. I have saved them and will start trying again tomorrow. Sometimes technology gets the best of me!
Valentina
December 7, 2025 at 7:27 pmI’m a big fan of pork tenderloin and love learning of its more elegant name. 🙂 I love that its so versatile and cooks quickly – your preparation sounds fantastic. And sage + butternut is one of my favorite flavor combinations of all time. And of course, beautiful photos! 🙂 Valentina
Cocoa & Lavender
December 8, 2025 at 9:07 amI know — I doubt you could ever ask for a “gentleman’s cut,” but it’s good to know. Yes, pork tenderloin is an amazing protein — so versatile! Thanks so much for your kind comment, Valentina!
2pots2cook
December 8, 2025 at 5:10 amSchnitzel is made quite often at our place, usually served with mashed potatoes and lettuce. Winter time option is something worth of cooking during this season. Thank you!
Cocoa & Lavender
December 8, 2025 at 9:02 amMy pleasure, Davorka — I’m glad you like my version.
Raymund
December 9, 2025 at 12:42 pmThat schnitzel looks absolutely perfect, so golden and crisp!
Inger
December 11, 2025 at 6:59 pmWe looove Pork Schnitzel and yours has me drooling! I didn’t love some of the food on our cruise (though the cruise itself was lovely) and one of our best food days was skipping the ship lunch in Cologne and going out for Pork Schnitzel and Pork Knuckle.
David Scott Allen
December 16, 2025 at 4:19 pmI had porlk schnitzel in Cologne — it was SO good! Glad you like the recipe!