German

Schnitzel Wiener Art (Breaded Pan-Fried Pork Cutlets)

Name: Schnitzel Wiener Art (Breaded Pan-Fried Pork Cutlets)
Total time: 30 min
Yield: 4 servings
Cuisine: German
Ingredients: 4 pork cutlets, pounded thin; 1/2 cup all-purpose flour; 2 eggs; 1 cup dry breadcrumbs; 4 tbsp vegetable oil; 1 tbsp butter; 1 lemon, cut into wedges; 1 tsp salt; 1/4 tsp black pepper

Birgit @birgit1978

Schnitzel Wiener Art (Breaded Pan-Fried Pork Cutlets) is German home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

30 min Easy

Ingredients

Serves

The quantities follow this count.

4 pork cutlets, pounded thin
1/2 cup all-purpose flour
2 eggs
1 cup dry breadcrumbs
4 tbsp vegetable oil
1 tbsp butter
1 lemon, cut into wedges
1 tsp salt
1/4 tsp black pepper

How to cook it

Season the pork cutlets with the salt and pepper on both sides.
Set up three shallow dishes: the flour in one, the beaten eggs in the second, and the breadcrumbs in the third.
Dredge each cutlet in the flour, shaking off the excess, dip it in the egg, then coat it thoroughly in the breadcrumbs.
Heat the oil and butter in a large skillet over medium-high heat and fry the cutlets for 3 to 4 minutes per side, until golden brown and cooked through.
Drain briefly on paper towels and serve immediately with the lemon wedges.

Watch how to cook Schnitzel Wiener Art (Breaded Pan-Fried Pork Cutlets)

Someone making it start to finish, so you can see what the steps look like.

Das perfekte Wiener Schnitzel #chefkoch Play the video

Serve it with

A German dinner is a plate rather than a single dish. These are the courses that normally sit beside Schnitzel Wiener Art (Breaded Pan-Fried Pork Cutlets), read from the same composition Dinejot builds a real meal from.

The cooked vegetable
- Blumenkohl mit Butterbroeseln (Cauliflower with Browned Butter Crumbs)
  
  25 min
What it is eaten with
- Bratkartoffeln (German Pan-Fried Potatoes)
  
  25 min
The sharp little thing
- Apfelmus (German Applesauce)
  
  20 min

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Schnitzel Wiener Art (Breaded Pan-Fried Pork Cutlets) carries dairy, gluten, and eggs. It is free of the remaining 7 allergens on that list.

Every tracked allergen in Schnitzel Wiener Art (Breaded Pan-Fried Pork Cutlets)
Allergen	In this dish	Cook this instead
Peanuts	No
Tree nuts	No
Dairy	Yes	Backfisch (Pan-Fried Breaded Plaice)
Gluten	Yes	Bratkartoffeln (German Pan-Fried Potatoes)
Shellfish	No
Eggs	Yes	Abendbrot-Teller mit Putenschinken (Cold Evening Bread Plate with Turkey Ham)
Soy	No
Fish	No
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 390 kcal
Protein: 31 g
Carbs: 26 g
Fat: 18 g
Fiber: 1 g
Sugar: 1 g
Sodium: 870 mg
Saturated fat: 6 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Schnitzel Wiener Art (Breaded Pan-Fried Pork Cutlets) takes about 30 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.