Classic Wiener Schnitzel

• 2 pork cutlets, pounded thin
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs, seasoned
• Salt and pepper to taste
• 1/4 cup vegetable oil

Steps

1. 1 Season pork cutlets with salt and pepper.
2. 2 Dredge each cutlet in flour, shaking off excess.
3. 3 Dip in beaten eggs, then coat thoroughly with breadcrumbs.
4. 4 Heat oil in a large skillet over medium-high heat.
5. 5 Cook schnitzel 2-3 minutes per side until golden brown, ensuring internal temperature reaches 165°F.
6. 6 Drain on paper towels before serving.

Nutrition

Tips

• For extra crispy schnitzel, chill breaded cutlets in the fridge for 30 minutes before cooking.
• Use a meat mallet to pound cutlets to an even 1/4-inch thickness.
• Ensure oil is hot enough by flicking water droplets into the pan; they should sizzle.
• Double coat with breadcrumbs for an extra crispy crust if desired.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a low oven to maintain crispiness.

Serving Suggestions

• Serve with a lemon wedge for a zesty kick.
• Pair with creamy potato salad.
• Add a side of cucumber and tomato salad.
• Enjoy with a glass of crisp Riesling.

FAQ