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.

 

Breaded and Fried Pork Cutlet | Wiener Schnitzel vom Schwein
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Wiener Schnitzel will fill you up after a long day hiking, skiing, or swimming. Enjoy this Austrian dish with potatoes or Nocken.
Servings
2 people
Servings
2 people
Breaded and Fried Pork Cutlet | Wiener Schnitzel vom Schwein
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Wiener Schnitzel will fill you up after a long day hiking, skiing, or swimming. Enjoy this Austrian dish with potatoes or Nocken.
Servings
2 people
Servings
2 people
Ingredients
  • 2 cutlets pork
  • 1/2 cup all-purpose
  • 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
Servings: people
Units:
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.

13 Comments

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