Pork Wiener Schnitzel

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With a busy schedule and a pair of broken glasses, sitting at the computer typing has not been on my to do list.  But now I am sporting a pair of new rims and a have a break in the schedule.  So rewind to last Sunday's dinner menu as I am sharing the main event.

Wiener Schnitzel is the traditional dish of Vienna.   Cutlets of veal are pounded thin, breaded, and fried until wrinkled, puffed, and golden brown.  However, I prefer the German take on this classic and therefore use pork instead of the veal.  I use a boneless rack of pork rather than the tenderloin because I like a little of the tender dark meat along with the white meat on my plate.  A simple garnish of parsley, capers, finely chopped egg, and a squeeze from a lemon wedge round out the flavor palate of the dish.  Leftovers make for one heck of a sandwich.  Ask someone from the Hawkeye State! 

Printable Recipe

Pork Wiener Schnitzel
serves 8

14 large slices quality sourdough bread, crusts removed and cut into 3/4-inch cubes
1 cup unbleached all-purpose flour
4 extra large eggs
2 cups plus 2 Tablespoons vegetable oil
2 1/2 pounds boneless rack of pork, trimmed of fat and cut into 1/2-inch thick slices
Kosher salt and freshly ground black pepper

1 lemon, cut into wedges
4 Tablespoons chopped fresh flat-leaf parsley
1/4 cup capers, rinsed
2 hard-boiled eggs, finely minced

Working in two batches, place the bread cubes on a large microwave plate. Microwave on high for 4 minutes, stirring half-way through cooking.  Microwave on medium power until bread is dry and a few pieces start to brown slightly, about 3-5 minutes longer, stirring every minute.  Allow the bread cubes to cool slightly.  Transfer to a food processor and process to very fine crumbs, about 45 seconds.  Transfer crumbs to a shallow dish (you should have about 2 1/2 cups total).  Place flour in a second shallow dish.  Beat eggs with the 2 tablespoons of oil in a third shallow dish.

One at a time, place pork between two sheets of plastic wrap or parchment and pound to an even thickness between 1/8- and 1/4-inch.  Season both sides of each cutlet with salt and pepper.  Working with one cutlet at a time, dredge cutlets thoroughly through flour, shaking off excess, then coat with egg mixture allowing excess to drip back into dish to ensure a very thin coating.  Then coat evenly with bread crumbs, pressing to adhere.  Place breaded cutlets in a single layer on a wire rack set over a baking sheet.  Allow coating to dry for 5 minutes.

Heat remaining 2 cups of oil in a large Dutch oven or cast iron pot over medium-high heat until an instant thermometer reaches 375ยบ F.  Lay one cutlet at a time in the pan and cook, spooning hot oil over the top of the cutlet until the cutlets are wrinkled, puffed, and light golden on both sides, 1-2 minutes per side.  Transfer cutlets to a paper towel-lined plate and flip cutlets several times to blot excess oil.  Repeat with remaining cutlets.  Serve immediately with lemon wedges and accompaniments if using.  Enjoy!

Source: Adapted from Cook's Illustrated, January 2009


  1. This looks great and I will plan on using your recipe for family this weekend. It is amazing what a squeeze of lemon juice will do!

  2. A German lady spoke to my daughter's 4th grade. Afterward, I asked her how to prepare my husband's favorite, wiener schnitzel. She laughed and said, "Oh, you mean der pork chop without der bone!" She said to pound the tenderloin until thin. Dip it in milk, egg yolks and bread crumbs, salt and pepper to taste, then pan fry in maybe 1/4" oil. My husband and I love this. It is sooo simple and sooo delicious. He was stationed in Germany in the service and fell in love with wiener schnitzel. He is so happy to get it again.

    1. Thank you for sharing your story. I am pleased you enjoy the recipe.


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