Step 01
Place the pork cutlets between two sheets of cling film. Using a meat mallet or the base of a pan, carefully pound from both sides until approximately 4–5 mm thick. Take care not to tear the meat.
EatSen · Recipes
Schnitzel Wiener Art
Schnitzel Wiener Art, one of the most well-known classics of German cuisine, is prepared by coating thinly pounded pork cutlets in plain flour, beaten egg, and breadcrumbs, then frying them in clarified butter until golden. This traditional dish, crisp on the outside and juicy and tender within, is served with a lemon wedge and parsley.
Duration45 minsDifficultyMediumServings4kcal550
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Nutrition
per serving
550kcal
35 g
Protein25 g
Carbohydrates32 g
Fat1 gFibre
4 Servings
Whole recipe2,200 kcal
Ingredients
4 ServingsPreparation
Step 02
Season both sides of the pounded cutlets with salt and freshly ground black pepper.
Step 03
Prepare three separate flat plates: one with the flour, one with the beaten eggs, and one with the breadcrumbs. First coat the cutlets in flour (shake off any excess), then dip in the beaten egg, and finally coat in the breadcrumbs. Press the breadcrumbs gently with the palm of your hand to help them adhere, but do not crush them.
Medium-high heat, 3–4 minutes per side
Heat the clarified butter in a wide, flat-bottomed pan over medium-high heat. The butter should be hot enough (a breadcrumb dropped in should immediately sizzle and foam). Carefully place the schnitzels in the pan. Fry each side for approximately 3–4 minutes, until golden and crisp. Gently shake the pan occasionally to allow the butter to ripple over the meat; this helps the coating puff up and become crisp.
Step 05
Transfer the fried schnitzels to a plate lined with kitchen paper and drain off any excess butter.
Step 06
Serve the schnitzels immediately while hot, garnished with a lemon wedge and fresh parsley.
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