Wiener Schnitzel is a signature dish from Austria, Switzerland and South Germany made from a thin Veal cutlet that is breaded and fried. It’s a delicious dish that’s especially popular during Oktoberfest celebrations! This recipe uses a more affordable pork cutlet for the meat instead of veal, but is just as delicious, and if you like veal, you can substitute veal cutlets for the pork. Make this dish the same as you would a fish fry – bread the pork cutlets in flour, egg an bread crumbs, then fry them until golden brown and crispy. Do you have a favorite schnitzel memory? Let us know in the comments below!
- 4 LGCM Pork Cutlets
- 4 cup(s) Bread Crumbs (unseasoned)
- 2 cup(s) All Purpose Flour
- 2 Egg (beaten)
- 1 cup(s) Milk
- Lemon (wedges)
- Vegetable Oil
Lay the pork cutlets out and season on both sides to your taste with salt and pepper.
Put the flour in a shallow bowl or dish, whisk the eggs and milk together and put into a separate container, and put the bread crumbs in a third container. Lightly season the breadcrumbs with salt and pepper.
Dredge each cutlet through the flour, then in the egg and milk mixture and finally into the bread crumbs. Press the crumbs into the meat so there is an even coating. Place the breaded cutlets on a lined baking sheet and let sit for 10 minutes.
While the breaded cutlets are sitting, add 1/4″ of oil to a large, nonstick skillet and heat to medium high heat. Once the oil is hot, cook each cutlet for 3-4 minutes per side until golden brown and crispy. Remove from the pan, place on paper towels and drain excess oil from the cutlets.
Serve with roasted potatoes and lemon wedges. Squeeze the lemon wedges on the breading for more flavor. Enjoy!