📝 About This Recipe
A beloved classic of Austrian cuisine, this pork variation of the traditional Wiener Schnitzel offers a juicy, tender interior encased in a light, wavy, golden-brown crust. Known for its impressive size and satisfying crunch, it is a staple of comfort food that brings the warmth of a Viennese tavern to your home. Mastering the 'soufflé' effect of the breading is the secret to a truly professional result that is as visually stunning as it is delicious.
🥗 Ingredients
The Pork
- 4 pieces Boneless Pork Loin Chops (approx 6 oz each, trimmed of excess fat)
- 1 teaspoon Kosher Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
The Breading Station
- 1 cup All-purpose Flour (placed in a shallow bowl)
- 3 Large Eggs (at room temperature)
- 2 tablespoons Heavy Cream (whisked into the eggs)
- 2 cups Fine Breadcrumbs (plain, unseasoned)
For Frying
- 1/2 cup Clarified Butter (Ghee) (for flavor)
- 1/2 cup Vegetable Oil (or any neutral high-smoke point oil)
For Garnish
- 1 piece Lemon (cut into 4 thick wedges)
- 1/4 cup Fresh Parsley (finely chopped)
- 4 tablespoons Lingonberry Jam (optional, for serving)
- 4 pieces Anchovy Fillets (optional traditional garnish)
👨🍳 Instructions
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1
Place the pork chops between two sheets of heavy-duty plastic wrap or inside a gallon-sized freezer bag to prevent tearing.
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2
Using the flat side of a meat mallet, gently pound the pork from the center outward until it is an even 1/4-inch thickness. Aim for a uniform shape.
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3
Lightly season both sides of each flattened pork cutlet with salt and freshly ground black pepper.
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4
Set up your breading station with three wide, shallow bowls: one with flour, one with the eggs and cream whisked together, and one with the breadcrumbs.
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5
Dredge a cutlet in the flour, coating it completely, then shake off all excess flour. The coating should be very thin.
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6
Dip the floured cutlet into the egg mixture, ensuring no dry spots remain, then lift and let the excess drip off.
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7
Lay the cutlet in the breadcrumbs. Gently flip to coat the other side, but do not press the breadcrumbs into the meat. This allows air to stay in the breading, creating the signature 'bubble' effect.
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8
In a large, heavy-bottomed skillet, heat the clarified butter and oil over medium-high heat until it reaches 330°F-350°F (170°C). The fat should be deep enough that the schnitzel can 'swim'.
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9
Carefully place one or two cutlets into the hot oil. Do not overcrowd the pan as this will drop the temperature and result in greasy breading.
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10
While frying, gently shake the pan back and forth. Use a spoon to continuously baste the top of the meat with the hot oil. This 'soufflés' the breading, pulling it away from the meat.
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11
Fry for 2-3 minutes per side until the crust is a deep, uniform golden brown and the pork is cooked through.
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12
Remove the schnitzel and place it on a wire rack or paper towels for only 30 seconds to drain. Serving immediately is key to maintaining the crunch.
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13
Garnish with a lemon wedge and a sprinkle of fresh parsley. Traditionally, an anchovy fillet and a caper are placed on a lemon slice on top.
💡 Chef's Tips
Pound the meat evenly; if one part is thicker, it will be undercooked while the edges burn. Do not bread the meat in advance; the moisture from the pork will soak into the flour and make the crust heavy rather than crispy. Ensure the oil is hot enough before adding the meat; a breadcrumb dropped in should sizzle immediately. Always use a combination of oil and clarified butter to get the high-heat stability of oil with the rich, nutty flavor of butter. Never cover the cooked schnitzel with a lid or foil while waiting to serve, as the steam will immediately soften the crispy crust.
🍽️ Serving Suggestions
Classic Austrian Potato Salad (Erdäpfelsalat) with a tangy vinegar and mustard dressing. Buttery parsley potatoes (Petersilerdäpfel) boiled to tender perfection. A crisp, chilled Cucumber Salad (Gurkensalat) with dill and a touch of sour cream. A dollop of wild Lingonberry jam on the side for a sweet and tart contrast. A cold glass of Austrian Gruner Veltliner wine or a crisp Pilsner beer.