Print Recipe
Copy LinkWiener Schnitzel
Servings: 4
Total Time: 30 minutes
Ingredients
Step 1
4 boneless pork loin chops, butterflied and pounded to 1/4 inch thickness
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Step 2
1 cup flour
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Step 3
1 egg
1/2 cup oil
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Step 4
1 cup panko breadcrumbs
Step 5
5 TBSP oil separated
Directions
1. Mix the step 1 items in a pie plate, mix the step 2 items in a second pie plate. Put the bread crumbs in a third pie plate.
2. Dry the pork with paper towels and sprinkle sparingly with salt & pepper. Dredge in flour, coat in egg mix, coat in breadcrumbs and then set aside.
3. Prepare a baking sheet with a wire rack over. Heat oven to warm or lowest setting.
4. Heat 2 TBSP oil in a 12-inch skillet over medium high heat. Carefully add a schnitzel and brown well on one side. Flip over and brown the second side. Place the cooked schnitzel on the wire rack and place in oven while you cook the rest of the schnitzels. Cook the other schnitzels in the same pan adding 1 TBSP oil as needed between schnitzels and wiping out bits of burning bread crumbs as needed.
5. Serve immediately.
2. Dry the pork with paper towels and sprinkle sparingly with salt & pepper. Dredge in flour, coat in egg mix, coat in breadcrumbs and then set aside.
3. Prepare a baking sheet with a wire rack over. Heat oven to warm or lowest setting.
4. Heat 2 TBSP oil in a 12-inch skillet over medium high heat. Carefully add a schnitzel and brown well on one side. Flip over and brown the second side. Place the cooked schnitzel on the wire rack and place in oven while you cook the rest of the schnitzels. Cook the other schnitzels in the same pan adding 1 TBSP oil as needed between schnitzels and wiping out bits of burning bread crumbs as needed.
5. Serve immediately.
Notes/Tips
Goes great with German Potato Salad, Spaetzle or mashed potatoes.Garnish with lemon, capers and parsley if you wish.
I like to eat mine with lemon beurre blanc (butter sauce), but I,m a glutton.