Wiener Schnitzel With Pork Recipe

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Gallery Read the full recipe after the video. Recipe Summary Servings: 4 martha-cooking-school-sauteing-weiner-schnitzel-cs2006-0526.jpg

Ingredients Ingredient Checklist 1/4 cup all-purpose flour 2 teaspoons coarse salt 1 teaspoon freshly ground pepper 2 large eggs 2 cups fresh breadcrumbs or panko 4 pork loin cutlets, each about 4 to 5 ounces and pounded to 1/4 inch thick Canola oil or other neutral-tasting oil, for frying 4 tablespoons (1/2 stick) unsalted butter 2 tablespoons finely chopped fresh flat-leaf parsley Lemon wedges, for serving

Gallery Read the full recipe after the video.

Recipe Summary Servings: 4 martha-cooking-school-sauteing-weiner-schnitzel-cs2006-0526.jpg

Gallery

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

martha-cooking-school-sauteing-weiner-schnitzel-cs2006-0526.jpg

Ingredients

1/4 cup all-purpose flour 2 teaspoons coarse salt 1 teaspoon freshly ground pepper 2 large eggs 2 cups fresh breadcrumbs or panko 4 pork loin cutlets, each about 4 to 5 ounces and pounded to 1/4 inch thick Canola oil or other neutral-tasting oil, for frying 4 tablespoons (1/2 stick) unsalted butter 2 tablespoons finely chopped fresh flat-leaf parsley Lemon wedges, for serving

Directions

Heat the oven to 200 degrees while you prepare the three components of the breading. Sift flour into a shallow dish and whisk to combine with 1 teaspoon salt and the pepper. In another shallow dish, lightly beat eggs. In a third shallow dish, whisk to combine breadcrumbs and remaining teaspoon of salt. Dredge one cutlet at a time in the seasoned flour, turning to coat, and shaking off excess. Next dip in the eggs, again making sure to coat completely and to allow the excess to drip back into bowl. Then coat with breadcrumbs, patting firmly so they adhere but being careful not to coat too thickly. Place coated cutlets on piece of parchment paper or a large baking sheet.

Heat 1/4 inch of oil in a large skillet over medium heat until it is 350 degrees. Working in batches to avoid crowding pan, cook cutlets until golden brown on the bottom, 1 to 2 minutes. Flip with a flexible thin spatula and fry until the other side is golden brown and cutlets are cooked through, 1 to 2 minutes more, monitoring temperature of oil to maintain 350 degrees. Transfer to a baking sheet lined with a double layer of paper towels and keep warm in the oven.

Pour off and discard oil remaining in skillet, then wipe clean with paper towels. Working in batches again if necessary, melt the butter in the same skillet over medium heat until sizzling. Set pan-fried cutlets in the pan to coat one side with butter, then quickly flip to coat the other side.

Arrange the cutlets on a platter, sprinkle with chopped parsley and serve with lemon wedges.

Reviews (4)

 Add Rating & Review     99 Ratings   5 star values:        24    4 star values:        23    3 star values:        30    2 star values:        16    1 star values:        6

Reviews (4)

Add Rating & Review     99 Ratings   5 star values:        24    4 star values:        23    3 star values:        30    2 star values:        16    1 star values:        6

Add Rating & Review

99 Ratings 5 star values: 24 4 star values: 23 3 star values: 30 2 star values: 16 1 star values: 6

5 star values: 24 4 star values: 23 3 star values: 30 2 star values: 16 1 star values: 6

Martha Stewart Member     Rating: 1 stars       08/17/2019   Absolutely wrong from start to finish, literally. This is not an authentic Wiener Schnitzel recipe; take this from someone born and raised in Vienna who had two restaurants there and served Wiener Schnitzel all day long... (A Schnitzel in Vienna, Austria is as common as a hamburger in the USA. Just about everything in your recipe is wrong. sorry.  

Martha Stewart Member     Rating: 5 stars       10/22/2018   This was absolutely wonderful. My husband kept telling me how yummy it was. He is kind of hard to please.  

Martha Stewart Member     Rating: 4 stars       03/06/2017   Saw Martha make it on TV. Looked great so had to try it. Turned out wonderful!  

Martha Stewart Member     Rating: 5 stars       04/10/2015   This is so great- and it's pretty much fool-proof. Turns out great every single time.

Martha Stewart Member

Rating: 1 stars 08/17/2019

Absolutely wrong from start to finish, literally. This is not an authentic Wiener Schnitzel recipe; take this from someone born and raised in Vienna who had two restaurants there and served Wiener Schnitzel all day long… (A Schnitzel in Vienna, Austria is as common as a hamburger in the USA. Just about everything in your recipe is wrong. sorry.

Rating: 1 stars

Rating: 5 stars 10/22/2018

This was absolutely wonderful. My husband kept telling me how yummy it was. He is kind of hard to please.

Rating: 5 stars

Rating: 4 stars 03/06/2017

Saw Martha make it on TV. Looked great so had to try it. Turned out wonderful!

Rating: 4 stars

Rating: 5 stars 04/10/2015

This is so great- and it’s pretty much fool-proof. Turns out great every single time.

All Reviews for Wiener Schnitzel with Pork

of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Wiener Schnitzel with Pork

of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest

Gallery#

Recipe Summary#

Ingredients#

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Reviews (4)#

All Reviews for Wiener Schnitzel with Pork#

Gallery

Recipe Summary

Ingredients

Directions

Reviews (4)

All Reviews for Wiener Schnitzel with Pork