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Wiener Schnitzle served with zucchini spaghetti .

Wiener Schnitzel

Wiener Schnitzel is a very traditional German and Austrian dish usually made of veal. I prefer to use pork cutlets for their denser texture.
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Pork
Cuisine German
Servings 4 servings
Calories 373 kcal


  • 4 5 - 6 ounce pork steaks, pounded to ¼ inch. (I find that it is easiest to pound them by placing them, one at a time, in a large zip lock bag. It's more secure and thicker than plastic wrap.) You could also use boneless skinless chicken breast or veal chops.
  • salt and pepper
  • ¼ to ½ cup flour
  • 2 eggs lightly beaten
  • ½ to ¾ cup bread crumbs I use crushed panko
  • Oil for frying


  • Set up 3 shallow dishes. Place the flour in one, the eggs in another and the bread crumbs in the final dish.
  • Heat ½ inch oil in a large skillet to about 350º F.
  • Season the schnitzel with salt and pepper.
  • Working one at a time (or as many as can fit the pan without crowding); dip the schnitzel into the flour to cover completely on both sides; then dip in the egg until coated, then toss in the breadcrumbs until coated. Place the schnitzel into the hot oil; do not crowd; cook about 3 minutes on one side, then turn and cook the other side. (You want them golden brown; you also might want to swirl the pan to make sure the meat does not stick to the bottom or use a fork to move it gently about. Be gentle though, you don't want to knock off the coating). Remove the schnitzel to a warm plate and serve with lemon wedges.


Serving: 1gSodium: 253mgFiber: 1gCholesterol: 196mgCalories: 373kcalPolyunsaturated Fat: 11gSaturated Fat: 6gFat: 20gProtein: 35gCarbohydrates: 11g
Keyword breaded pork cutlet, German pork dish, Schnitzel
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