Pork Schnitzel "Hasselback"

Ingredients:

• 2 pork tenderloins (approximately 700 g each)
• 4 cups panko breadcrumbs
• 2 cups of flour
• 4 large eggs, beaten
• Vegetable oil for deep-frying
• Sauerkraut and hot brown mustard, for serving

Preparation:

1. Sprinkle the pork with 2 tablespoons of salt and 0.5 teaspoon of black pepper. Leave at room temperature for 1 hour.
2. Pour 10 cm of vegetable oil into a large, heavy-bottomed saucepan. Attach a deep-fry thermometer to the side of the pan and heat the oil to 175°C.
3. Cut each tenderloin in half crosswise to make four equal pieces. Using a sharp knife, make horizontal slits in each tenderloin, about 1 cm apart, as deep as possible without cutting all the way through.
4. Place the breadcrumbs, flour, and eggs in three separate medium bowls. Dredge one pork loin at a time in the flour, making sure to coat every crevice. Shake off any excess and then dip in the egg, making sure to coat the entire surface and crevices. Let any excess drip off, then dredge the pork loin in panko breadcrumbs, patting them to adhere and sprinkling breading into every crevice. Repeat with the remaining pork pieces.
5. Fry the pork, 2 pieces at a time, until golden brown and crispy, 4-6 minutes. Transfer to a paper towel-lined plate and let drain for 10 minutes. Serve the pork with sauerkraut and spicy brown mustard.