Weiner Schnitzel

"I love this because it's good and very easy to makes. It also gives me the feeling that I am showing off the little german roots that I have. It has been brought to my attention that Weiner Schnitzel is made with Veal as this recipe also can be. I just have a HUGE preference for pork Thank you. Enjoy. Moo Moo or Oink Oink. :)"
photo by Bay Laurel photo by Bay Laurel
photo by Bay Laurel
Ready In:
8 wiener scnitzels




  • Pat the pork cutlets dry with paper towels.
  • Season them with salt and pepper.
  • Set up a standard breading procedure in 3 shallow bowls or pie plates. Put flour in 1, eggs and milk in another, and bread crumbs in the last.
  • Beat the eggs and milk together.
  • Dredge each of the pork cutlets first in flour, then egg wash and then the bread crumbs.
  • Transfer the coated cutlets to a platter.
  • Heat a large straight sided skillet, add vegetable oil over medium-high heat.
  • Carefully, transfer the coated cutlets into the hot oil to fry.
  • Since they are so thin, the pork will cook very quickly, about 2 minutes per side.
  • Drain the cutlets on a paper towel lined plate.
  • Serve with lemon wedges.

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