Welcome to a taste of Vienna, right in your own kitchen! While the classic Wiener Schnitzel is traditionally made with veal, this Pork Schnitzel, prepared in the Viennese style, is a beloved and equally delicious version you'll find across Central Europe. It’s a dish that celebrates simplicity and texture: a tender, thinly pounded pork cutlet coated in a crispy, golden breadcrumb crust. Perfect for a hearty family dinner, it’s surprisingly quick and easy to prepare. Get ready to master this iconic dish and enjoy the satisfying crunch with every bite!
Viennese Pork Schnitzel
Ingredients for Viennese Pork Schnitzel
- 2 pork cutlets, 120-150 g (4-5 oz) each (pork neck or boneless loin)
- salt and black pepper
- all-purpose flour
- 1 large egg
- breadcrumbs (preferably from stale white bread)
- vegetable oil, for frying
How to Make Viennese Pork Schnitzel
Cut two pieces of pork loin, about one and a half centimeters thick.
Pound with a meat mallet until the schnitzel is very thin.
Rub the pounded meat on both sides with a mixture of salt and ground pepper.
Cut two pieces of pork loin about one and a half centimeters (a little over half an inch) thick. You will need 120-150 g (4-5 oz) of meat per serving.
Place a piece of pork on a cutting board and cover it with plastic wrap. Pound it with a meat mallet until the schnitzel is very thin. Flip it over, cover with plastic wrap again, and pound the other side.
Rub the pounded meat on both sides with a mixture of salt and ground pepper. In addition to pepper, you can season the meat with your favorite spices – a pinch of herbs would be a great addition.
Dredge the seasoned schnitzels in all-purpose flour, shaking off any excess.
Crack a chicken egg into a wide bowl or plate.
Place the schnitzel in the bowl, lift it to let the excess drip off, leaving a thin layer of egg.
Dredge the seasoned schnitzels in all-purpose flour, shaking off any excess. The flour sticks to the raw meat and creates the first thin layer of breading, which helps to seal in the juices.
Crack an egg into a wide bowl or plate. Whisk with a fork until smooth.
Place the schnitzel in the bowl, then lift it to let the excess drip off, leaving a thin layer of egg.
Spread breadcrumbs on a cutting board. Place the schnitzels in the breadcrumbs.
Spread breadcrumbs on a cutting board. Place the schnitzels in the breadcrumbs. At this stage, you can dip the schnitzels back into the egg and then into the breadcrumbs again for a thicker coating. At the end of the recipe, I’ll share how to easily make your own breadcrumbs from stale bread.
You can refrigerate the breaded schnitzels for a few hours to fry them for dinner.
Fry for about 3 minutes until golden brown.
Flip the schnitzel and fry the other side until golden brown.
You can refrigerate the breaded schnitzels for a few hours and fry them just before dinner. A juicy schnitzel straight from the pan is much tastier than one that was cooked hours before serving!
Pour 2 tablespoons of vegetable oil for frying into a wide, heavy-bottomed skillet. Heat the oil. Place a schnitzel in the hot skillet. Fry for about 3 minutes until golden brown.
Flip the schnitzel and fry the other side until golden brown. For the next batch, I recommend draining the oil and wiping the skillet with a paper towel. Pour in a fresh portion of oil, heat it well, and fry the next schnitzel.
Serve the Viennese pork schnitzel piping hot.
Serve the Viennese pork schnitzel piping hot. For a side dish, I recommend making fluffy mashed potatoes with butter.
And there you have it—a perfect Viennese Pork Schnitzel, hot and crispy from the pan! Serve it immediately with a classic side of creamy mashed potatoes, a simple green salad, or traditional potato salad. Don't forget a wedge of lemon to squeeze over the top for a bright, zesty finish! This dish is a true crowd-pleaser that brings a touch of European comfort food to your table. Enjoy this simple yet elegant meal, and remember the tip: for the best flavor, make your own breadcrumbs from stale white bread. Bon appétit!
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