Pork Wiener Schnitzel Recipe
Crispy, golden pork schnitzel that delights with every bite.
There's something utterly satisfying about the sound of a thin pork cutlet sizzling in butter, the aroma filling the air with promises of a deliciously crisp dinner. Pork Wiener Schnitzel is one of those dishes that instantly transports you to a cozy corner of a traditional Austrian kitchen, where the meat is tender, and the breadcrumb coating is perfectly crunchy. It's a comforting dish that feels like a warm hug on a chilly day.
This classic dish hails from Austria and is traditionally made with veal, but we’re giving it a modern twist by using pork cutlets. I remember the first time I tried making schnitzel; the trickiest part was achieving that perfectly golden crust. Over time, I learned a few key tricks to nail it every time.
The secret to this recipe is double-breading the pork and letting it rest before cooking, which helps the coating adhere beautifully. Also, frying the cutlets in a mixture of butter and a neutral oil gives them an irresistible flavor and color. Serve them alongside a simple salad or some buttery potatoes to let the schnitzel shine as the star of the meal.
Whether for a cozy family dinner or an impressive feast for guests, Pork Wiener Schnitzel is a versatile dish that always pleases. Its hearty nature makes it perfect for fall or winter evenings, when you need a little extra comfort on your plate.
Step-by-Step
- 01Step 1 / 7
Season the pork cutlets generously with salt and pepper on both sides.
Ensure the cutlets are uniformly thin for even cooking.
- 02Step 2 / 7
Place the flour on a large plate.
In a shallow dish, beat the eggs with the milk until well combined.
Spread the breadcrumbs on another plate.
- 03Step 3 / 7
Dredge each pork cutlet in flour, shaking off excess.
Dip in the egg mixture, allowing any excess to drip off, then coat thoroughly with breadcrumbs.
Press gently to help the breadcrumbs adhere.
- 04Step 4 / 7
Place the breaded cutlets on a wire rack and let them rest for about 10 minutes.
This helps the coating set and reduces the likelihood of it falling off during frying.
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- 05Step 5 / 7
In a large skillet, heat the oil and butter over medium-high heat.
Once the butter is foamy and hot but not smoking, add the cutlets, working in batches if necessary.
- 06Step 6 / 7
Fry the cutlets for about 3-4 minutes on each side, or until golden brown and crispy.
Adjust the heat as needed to prevent burning.
Remove and drain on paper towels.
- 07Step 7 / 7
Serve the schnitzels immediately, garnished with lemon wedges and parsley.
The lemon adds a bright, complementary contrast to the rich flavors of the schnitzel.
Chef Tips
- •Pound the pork cutlets evenly to prevent any thick spots that might cook unevenly.
- •Letting the breaded cutlets rest before frying is crucial for a crispy coating.
- •Use a combination of butter and oil for frying to achieve the best flavor and a beautiful golden color.
- •If you find the schnitzel isn't browning evenly, adjust the heat slightly and be sure not to overcrowd the pan.
- •Serve immediately for the crispiest texture, as schnitzels are best enjoyed fresh from the pan.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
It's best served fresh, but you can bread the cutlets and refrigerate them for up to 2 hours before frying.
What can I substitute?+
You can use chicken breast instead of pork for a different take on this classic dish.
How do I store leftovers?+
Store cooled schnitzels in an airtight container in the fridge for up to 2 days. Reheat in a hot oven to maintain crispness.
