READY IN: 38mins
Recipe by annconnolly

When you are German these main dishes are just a fact of life, each schnitzel personalized with our own flavors.Serve with lemon slices topped with anchovy fillets.

Top Review by DiabeticChef

This is the best Wienerschnitzel I ever made. Once I didn't have any pork on hand so I used steak and it turned out great. Sometimes I add basil and oregano to the mix and use vegetable crackers crushed up instead of breadcrumbs.

Ingredients Nutrition

  • 4 pork cutlets, pounded thin
  • 1 egg, mixed with a little water
  • salt and pepper
  • 1 cup breadcrumbs
  • 4 tablespoons oil (or bacon grease)


  1. Mix egg, water, salt and pepper. Dust each cutlet lightly with flour. Then dredge first in egg mixture, then in breadcrumbs. Cover and set aside in refrigerator. In a large skillet over medium-high heat, sauté cutlets, being careful not to overcook. And please. Do not poke around on these cutlets with a fork. It will only make the meat tough.

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