Cast Iron

Wiener Shnitzel

April 25, 2011
4 Ratings
  • Serves 4
Author Notes

This recipe was a staple growing up since we're from Eastern Europe. Mom always made this with pork. Side dishes MUST be potatoes and a cucumber salad.
This cucumber side dish is so wonderful that I make it with other things and people always ask for the recipe.
It's simple and delicious and even good for entertaining.
For the cucumber side dish: grate 2 peeled cucumbers and
add apple cider vinegar (1/4 cup), 1T sugar and 2T water. Let it marinate a few hours and then drain most of the liquid away. Adjust seasoning.
Believe me this is great with anything. —blanka.n

What You'll Need
  • 4-8 Thin sliced pork loin cutlets
  • 1/2 cup flour
  • 2 eggs
  • 4 tablespoons milk
  • 1 1/2 cups plain bread crumbs
  • oil for frying
  • pepper
  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.

See what other Food52ers are saying.

1 Review

tizian1cat January 2, 2012
hi, it's wiener schnitzel, because the capital of Austria is Wien, in english Vienna :-)