Breaded and Fried Pork Cutlet | Wiener Schnitzel vom Schwein

This very large plate makes it hard to tell that this Wiener Schnitzle is about 8″ in diameter!

Serves 2

Wiener Schnitzel will fill you up after a long day hiking, skiing, or swimming. Enjoy this Austrian dish with potatoes or Nocken.

Ingredients:

2 pork cutlets

1/2 cup flour
1/2 tsp salt
1/2 tsp pepper
2 eggs
1/2 cup bread crumbs
1 tsp parsley
1 tsp paprika

olive oil
lemon slices

Method:

1. Place flour, salt and pepper in a dish. In another dish, place whisked eggs. In a third dish, place bread crumbs, parsley, and paprika.  Whisk.

Dip pork into breadcrumbs, egg, and flour.

2. Place cutlets between plastic wrap and pound with a mallet until about a 1/2″ to 1/4″ thick. Cut several small slits  around the edges to prevent curling.

TIP: Ask your butcher to pound the cutlets thin for you. Even if they don’t get them as thin as you want, you’ll  be ahead of the game.

Pork cutlet nearly doubles in width after being flattened with a mallet.

3. Dredge cutlets, first in flour, then in egg, and finally in bread crumb mixture.

Coated and ready to chill out for an hour.

4. Cover and refrigerate cutlets for at least an hour.

5. Heat olive oil in a large skillet over medium high. Saute cutlets for about 4 minutes per side, or until golden and cooked through.

Make sure the oil is hot and sizzles.

Almost diner time!

Almost Dinnertime!

6. Place cutlets in a warm oven or serve immediately with lemon slices.

 

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Wiener Schnitzel will fill you up after a long day hiking, skiing, or swimming. Enjoy this Austrian dish with potatoes or Nocken.Breaded and Fried Pork Cutlet | Wiener Schnitzel vom Schwein
Servings
2people
Servings
2people
Ingredients
Instructions
  1. Place flour, salt and pepper in a dish. in another dish, place whisked eggs. In a third dish, place bread crumbs, parsley, and paprika. Whisk.
  2. Place cutlets between plastic wrap and pound with a mallet until about a 1/2" to 1/4" thick. Cut several small slits around the edges to prevent curling.
  3. Dredge cutlets, first in flour, then in egg, and finally in bread crumb mixture.
  4. Cover and refrigerate cutlets for at least an hour.
  5. Heat olive oil in a large skillet over medium high. Saute cutlets for about 4 minutes per side, or until golden and cooked through.
  6. Place cutlets in a warm oven or serve immediately with lemon slices.
Recipe Notes

TIP: Ask your butcher to pound the cutlets thin for you. Even if they don’t get them as thin as you want, you’ll be ahead of the game.

Source:

Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only. This recipe and hundreds more from around the world may be found at www.GlobalTableAdventure.com.

8 Comments

  1. ken says

    sorry to be picky tonight, but isnt wienerschnitzel supposed to be veal?

    and with pork cutlets, if one wants to do it themselves, just buy boneless country ribs and cut them in half (long way) and pound them yourself. Not the huge plate sized schnitzel one gets in germany, but easier to cook and portion for a non-overeating american meal.

    • Hey there Ken!

      You are mostly right. Traditionally, Schnitzel is veal. I, however, did the version “Von Schwein” which means “with pork.”

      Austrians eat Schnitzel this way too.

      I’m glad to have your pickiness, keeps me on my toes! I’ll add a line to the description to clarify.

    • renee says

      I would have to say that about 90% of the wiener schnitzel i have eaten has been pork. Either way…it is very tasty isn’t it…

  2. LOL Here in Germany, I have yet to come across an schnitzel made of veal, and not pork (except at one fancy hotel). Here on the menus when it’s says Wiener Schnitzel, it is plain like this with pork, and lemon (“Vienna style”). But where are the pommes!! I don’t think I’ve ever seen it without “mit pommes”. :-D I really dig all the gravies the Germans add. Jaeger schnitzel, schnitzel Rahm Champignons, Schweizer schnitzel (no gravy, but topped with sliced ham and cheese melted on top). Our local Gastatte even has one called Western schnitzel (mit bohnen und speck or beans and bacon). It’s also delicious with spatzle or kroketten. Have you made kroketten, or are they strictly German and not Austrian?

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