📝 About This Recipe
While the world-famous Wiener Schnitzel is strictly made with veal, the beloved 'Schnitzel Wiener Art' brings that same iconic, souffléd crunch to tender pork cutlets. This dish is a masterpiece of German home cooking, featuring a thin, juicy center encased in a wavy, golden-brown crust that practically melts in your mouth. Perfectly seasoned and fried to a shimmering gold, it is the definition of a heartwarming, soul-satisfying meal.
🥗 Ingredients
Main Ingredients
- 4 pieces Pork Loin Cutlets (about 150-180g each, trimmed of silver skin)
- 1 teaspoon Fine Sea Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Breading Station
- 1/2 cup All-Purpose Flour (sifted)
- 2 pieces Large Eggs (at room temperature)
- 1 tablespoon Heavy Cream (to help the breading puff)
- 1.5 cups Fine Breadcrumbs (traditional 'Semmelbrösel' or plain breadcrumbs)
For Frying
- 1 cup Clarified Butter (Butterschmalz) (or a mix of neutral oil and butter)
- 1/2 cup Neutral Vegetable Oil (high smoke point oil like canola or sunflower)
Garnish and Serving
- 1 piece Lemon (cut into wedges)
- 1 small bunch Fresh Parsley (finely chopped)
- 1 tablespoon Capers (optional, for garnish)
- 4 pieces Anchovy Fillets (optional, traditional garnish)
👨🍳 Instructions
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1
Place the pork cutlets between two sheets of heavy-duty plastic wrap or inside a gallon-sized freezer bag to prevent tearing.
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2
Using a meat mallet (the flat side) or a heavy skillet, gently pound the meat from the center outwards until it is an even 1/4 inch (5mm) thickness. Consistency is key for even cooking.
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3
Remove the plastic and season both sides of each cutlet generously with sea salt and freshly cracked black pepper.
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4
Set up your breading station with three wide, shallow bowls: the first with flour, the second with eggs whisked together with heavy cream, and the third with breadcrumbs.
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5
Dredge a cutlet in the flour, shaking off all excess. There should only be a very thin, translucent coating.
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6
Dip the floured cutlet into the egg mixture, ensuring every inch is moistened. Lift and let the excess drip off.
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7
Place the cutlet in the breadcrumbs. Do NOT press the crumbs into the meat; simply toss them over and shake off the excess. This allows the coating to 'breathe' and puff up during frying.
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8
In a large, heavy-bottomed skillet, heat the clarified butter and oil over medium-high heat. You need enough fat so the Schnitzel 'swims' (about 1-2 cm deep).
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9
Test the temperature by dropping a few breadcrumbs in; if they sizzle immediately, the oil is ready (approx. 340°F / 170°C).
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10
Carefully lay one or two cutlets into the pan—do not overcrowd. Shake the pan gently in a circular motion so the hot fat washes over the top of the Schnitzel.
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11
Fry for 2-3 minutes until the bottom is a deep golden brown. Flip carefully using tongs (do not pierce the meat).
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12
Fry the second side for another 2 minutes while continuing to gently baste/shake the pan. The breading should ripple and 'soufflé' away from the meat.
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13
Remove the Schnitzel and place it briefly on paper towels to drain any excess fat, but serve immediately while the crust is crisp.
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14
Garnish with a fresh lemon wedge and a sprinkle of chopped parsley. For a classic look, place a lemon slice topped with a rolled anchovy and a caper in the center.
💡 Chef's Tips
Always bread the Schnitzel immediately before frying; if it sits, the breading becomes soggy and won't puff up. Use clarified butter (Butterschmalz) for the best flavor and a higher smoke point than regular butter. The secret to the 'wavy' crust is the 'swimming' technique—shaking the pan so the hot oil rolls over the top of the meat. Never press the breadcrumbs into the meat with your hands, as this prevents the steam from creating that signature airy gap between meat and crust.
🍽️ Serving Suggestions
Serve with a traditional German Potato Salad (Kartoffelsalat) made with vinegar and broth. A side of Lingonberry jam (Preiselbeeren) adds a perfect tart-sweet contrast to the savory meat. Cucumber salad (Gurkensalat) with dill and sour cream provides a refreshing, cool balance. Pair with a crisp German Pilsner or a dry Austrian Grüner Veltliner white wine.