Wiener Schnitzel

Total Time:
22 min
Prep:
10 min
Cook:
12 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 1/2 pounds pork scallops, divided by 4 and pounded thin as for scaloppini
  • 1/2 cup flour
  • 3 large eggs, lightly beaten
  • 1 cup fine dry bread crumbs
  • Salt and freshly ground black pepper
  • 3 tablespoons sunflower or canola oil
  • 3 tablespoons butter
  • 1 lemon
  • Variation:
  • Wiener Schnitzel a la Holstein:
  • 4 eggs
  • 4 to 8 anchovies
  • 8 teaspoons capers, if desired
Directions
  • Place flour, eggs, and bread crumbs in 3 individual shallow dishes. Season cutlets with salt and pepper. Dredge in flour, shake of excess, dredge through egg, and last in bread crumbs.

  • Heat the oil in large skillet, add butter, and heat until foam subsides. Add 1 Schnitzel at a time to pan, brown from both sides about 2 to 3 minutes. Transfer to plate lined with paper towels and place in 250 degree F oven to keep warm. Repeat with other Schnitzel. Serve with lemon wedges.

Wiener Schnitzel a la Holstein:
  • Fry eggs and top each cutlet with an egg. Top with 1or 2 anchovy fillets and sprinkle with capers, to taste.


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    Wiener Schnitzel

    Recipe courtesy of Bobby Flay