Wiener Shnitzel – a delicious recipe with pork loin cutlets, flour, eggs, milk, bread crumbs, oil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Pound pork til very thin - about an 1/8 of an inch and salt and pepper both sides.
2
Take three shallow dishes. Whisk egg & milk in one. Fill one with flour and the third with bread crumbs.
3
Take cutlets and and salt and pepper on both sides. Dredge each one in flour, (shake of excess flour) then the egg mixture and finally the bread crumbs. Continue til all are breaded.
4
Fill a large cast iron or heavy steal skillet about an inch up in pan and heat til almost smoking. (when a piece of bread crumb sizzles, you know you're ready.) Fry approximately 2 minutes on each side and turn over and cook another minute or two. With tongs, remove to a paper towel-lined plate and sprinkle with salt. Keep frying and leave finished schnitzels in a preheated 200 degree oven.
5
Serve immediately with lemon wedge. Variation: serve with fried egg and anchovy on top.
377
kcal
Calories
20
g
Fat
13
g
Carbs
35
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4-8 Thin sliced pork loin cutlets, 1/2 cup flour, 2 eggs, 4 tablespoons milk, and more.
Yes, Wiener Shnitzel 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.
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