Schnitzel, Wiener-Style Recipe

Name: Schnitzel, Wiener-Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups clarified butter; 1 1/4 cups canola oil; 6 boneless pork loin cutlets, 1-inch thick; Salt and freshly ground black pepper; 1/2 cup plus 2 tablespoons all-purpose flour; 6 eggs, beaten; 3/4 cup panko breadcrumbs, finely ground in food processor; Braised Red Cabbage, for serving, recipe follows; Lemon wedges, for garnish; 1 medium head red cabbage, julienned; 1/2 cup cider vinegar or red wine vinegar; 1 teaspoon ground allspice; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground white pepper; 1/2 teaspoon ground cloves; 1 medium onion, diced; 2 bay leaves; 3 ounces double-smoked bacon, diced; 3 tablespoons cornstarch; Salt and freshly ground black pepper

Servings: persons

1 1/4 cups clarified butter
1 1/4 cups canola oil
6 boneless pork loin cutlets, 1-inch thick
Salt and freshly ground black pepper
1/2 cup plus 2 tablespoons all-purpose flour
6 eggs, beaten
3/4 cup panko breadcrumbs, finely ground in food processor
Braised Red Cabbage, for serving, recipe follows
Lemon wedges, for garnish
1 medium head red cabbage, julienned
1/2 cup cider vinegar or red wine vinegar
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground white pepper
1/2 teaspoon ground cloves
1 medium onion, diced
2 bay leaves
3 ounces double-smoked bacon, diced
3 tablespoons cornstarch
Salt and freshly ground black pepper

1
Fill a high-sided saute pan with the butter and oil and heat to 350 degrees F.
2
Pound out the pork cutlets between 2 pieces of plastic wrap until they are 1/4-inch thick.
3
Sprinkle with salt and pepper.
4
Set up a dredging station with the flour, eggs and panko in 3 separate bowls.
5
Dredge the cutlets first in the flour, shaking off any excess, followed by the egg and panko.
6
Carefully slip the cutlets into the oil and shallow fry until golden brown.
7
Drain on paper towels and serve immediately with Braised Red Cabbage.
8
Garnish with lemon wedges.
9
A viewer, who may not be a professional cook, provided this recipe.
10
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
11
Combine the cabbage, vinegar, spices, onions and bay leaves in a glass bowl.
12
Cover the surface with plastic wrap and weigh down with heavy cans.
13
Marinate for 2 hours in the refrigerator, keeping any liquid that's released.
14
In a Dutch oven, saute the bacon until it begins to crisp and the fat is rendered.
15
Remove the bacon with a slotted spoon and reserve.
16
Add the red cabbage mixture plus 1 cup water and cook over medium heat until the cabbage is soft, 45 minutes to 1 hour, stirring regularly.
17
Whisk together the cornstarch and 2 tablespoons water in a small bowl until it looks like heavy cream.
18
Add to the cabbage mixture and boil until thickened, about 2 minutes.
19
Return the bacon to the pan, season with salt and pepper and serve.

2043

kcal

Calories

178

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 1/4 cups clarified butter, 1 1/4 cups canola oil, 6 boneless pork loin cutlets, 1-inch thick, Salt and freshly ground black pepper, and more.

Yes, Schnitzel, Wiener-Style falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Schnitzel, Wiener-Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions