Austrian · Main · Medium
Wiener Schnitzel Pork
Pound thin, bread crisp, fry golden. Pork schnitzel with lemon is Austria's gift to dinner.
The whole recipe in 60 seconds
Wiener Schnitzel Pork, in 5 ideas
- Pound thin and even. Thick spots stay raw.
- Do not press the breadcrumbs on hard. A light coat puffs up.
- Fry in foaming butter for the classic flavor.
- Drain on a rack, not paper towels. They stay crisp.
- Lemon is not optional. It cuts the richness.
What you need
Ingredients
- 4 pork cutlets (about 1 1/2 lbs total)
- 1 cup flour
- 2 eggs, beaten
- 1 1/2 cups breadcrumbs
- 1/2 cup butter or lard, for frying
- Salt and pepper
- 1 lemon, cut into wedges
- Lingonberry jam or parsley, for serving
How to make it
Directions
- Pound the cutlets between plastic wrap to 1/4 inch thick. Season with salt and pepper.
- Set up three stations: flour, beaten eggs, breadcrumbs.
- Dredge each cutlet in flour, then egg, then breadcrumbs. Press gently.
- Melt the butter in a large skillet over medium high heat until foamy.
- Fry two cutlets at a time, about 3 minutes per side, until deep golden. Do not crowd the pan.
- Drain on a rack and serve with lemon wedges.
Money saver. Pork cutlets are cheap. Buy a pork loin and slice your own cutlets for even less.