Step 01
Place the pork slices between two sheets of plastic wrap. Using a meat mallet or the bottom 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
One of the most well-known classics of German cuisine, Schnitzel Wiener Art is made by coating thin pounded slices of pork in flour, egg, and breadcrumbs, then frying them in clarified butter until golden. This traditional dish, crispy on the outside and juicy and tender on the inside, is served with a lemon wedge and parsley.
Duration45 minDifficultyMediumServings4kcal550
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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 meat slices with salt and freshly ground black pepper.
Step 03
Prepare three separate shallow plates: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge the meat slices in flour first (shake off any excess), then dip in the beaten egg, and finally coat with breadcrumbs. Press the breadcrumbs gently with your palms 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 fat should be hot enough (a breadcrumb dropped in should sizzle and foam immediately). Carefully place the schnitzels in the pan. Fry on both sides for approximately 3-4 minutes, until golden and crispy. Gently shake the pan occasionally to allow the fat to ripple over the meat; this helps the coating puff up and become crispy.
Step 05
Transfer the fried schnitzels to a plate lined with paper towels and drain any excess fat.
Step 06
Serve the schnitzels immediately while hot, garnished with a lemon wedge and fresh parsley.
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