Wienerschnitzel for Zaar Tour

READY IN: 20mins
Recipe by Little Italy

Breaded boneless veal or pork cutlets. This is from a friend's gramma. She said veal tastes better, but I didn't have the, and pork was just as YUMMY.

Top Review by COOKGIRl

Well, well, well, German food not being my expertise I have to say, we thoroughly enjoyed these chops. I did make a boo-boo and used bone-in chops which I ever so carefully flattened as best I could with a mallet. Using fine breadcrumbs (I used whole wheat bread homemade bread crumbs) is a good idea, too as the coating did not fall off which happens quite frequently for me. I did use only have the oil suggested, and had to cook the chops a wee bit longer. Served alongside imported egg noodles from Germany and my Hungarian cabbage. Thank you for posting the recipe and giving me the opportunity to cook something I normally don't cook. cg ;)

Ingredients Nutrition


  1. Heat the oil in a large skillet at medium high heat.
  2. Place each chop between two sheets of parchment paper and smack it with the smooth side of a meat tenderizer until its nice and thin (1/4" - 3/8").
  3. Put the beaten eggs into a bowl that is wide enough to dip the meat into and put the bread crumbs into a flat plate.
  4. Sprinkle each cutlet with salt and pepper and dip both sides of meat into the egg mix to coat. Then coat the entire cutlet with the bread crumbs.
  5. Place in hot oil and cook on both sides for about 1-2 minutes, or until golden brown. Serve with half a lemon on the side for squeezing on top.

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