Delectable Pork Wiener Schnitzel are pork chops that have been pounded thin into tender cutlets, breaded and sautéed, giving them a crispy crust and juicy center. Make sure to serve this Pork Schnitzel with a squeeze of lemon, it adds freshness and an unbelievable zing!
“Schnitzel” is German for “cutlet” and is usually made with thinly pounded veal that is breaded and fried.
Originating in Milan, Italy, Schnitzel has become one of the national dishes of Austria. Wiener actually means “Viennese” in German and they take their Wiener Schnitzel very seriously.
As a matter of fact, Wiener schnitzel means “Viennese cutlet” in German, and it is one of Austria’s most traditional and representative dishes. So much so, in fact, that its definition is strongly protected by Austrian law.
By law, Wiener Schnitzel can only be made with veal. When made with any other type of meat, it cannot be called Wiener Schnitzel. When you find Wiener Schnitzel on a menu, it will always be made with veal unless otherwise specified.
For this schnitzel recipe, I am using pork chops (actually “Wiener Schnitzel vom Schwein”) which are more of a budget friendly choice. This makes for a quick, week night dinner that everyone will love!
How to Make Delectable Pork Wiener Schnitzel
1. For less pounding, start with thin cut pork chops (I use center cut).
2. Pat the cutlets dry with a paper towel, this will allow the flour to stick better.
3. Season well with salt and pepper.
4. Breading the cutlets all at once allows the breading to rest and will stick better to the cutlets when cooking.
5. If you are cooking the cutlets in batches, place a baking rack on a sheet pan and keep the cooked cutlets in a 180 degree oven to keep warm. If you put the cutlets directly on a paper towel, you run the risk of having a soggy bottom.
The Best Cuts of Meat for Schnitzel
This recipe calls for pork chops, but other cuts of meat can be used as well.
- Veal Cutlets (traditional meat of choice).
- Chicken Cutlets (“Huhnerschnitzel”).
- Turkey Cutlets. (“Putenschnitzel”).
What to Serve with Delectable Pork Wiener Schnitzel?
While you can serve just about anything along side of Pork Schnitzel, these are my favorites:
Variations of Pork Schnitzel
If you love it, leave a comment below. I would love to hear from you and this would help me with future recipes!
Contact me if you would like to see any of your childhood favorites updated or reinvented.
Pork Schnitzel Recipe
- Large Skillet
- 2 lbs boneless pork chops
- 1/3 cup all-purpose flour
- 1 tbsp garlic powder
- 1 tsp salt
- 3 eggs
- 1 cup seasoned breadcrumbs
- salt and pepper to taste
- Canola oil
- Line a cutting board with plastic wrap, place pork chops in a single layer and cover with plastic (this prevents the meat from tearing). Pound with a meat mallet until 1/4" to 1/8" thick.
- Set up three bowls (I like to use pie pans). Combine the flour, salt, pepper and garlic powder in one bowl. Beat 3 eggs in the second bowl.
- Dredge both sides of the cutlets in the flour, then dip in the eggs making sure to let the excess egg drips back off. Then dredge the cutlets in the breadcrumbs.
- Bread all of the cutlets at once, then heat a large skillet over medium heat. Add just enough oil to cover the bottom of the pan.
- Once the oil is hot, add a few cutlets at a time and pan fry for 3-4 minutes, until nice and browned and cooked through.
- Remove to a paper towel sheet pan with a baking rack. Continue with any remaining cutlets. Serve immediately with lemon wedges.
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