Wiener Schnitzel(Breaded Pork Cutlets)
Crispy, golden Wiener Schnitzel features tender breaded pork cutlets with a flavorful, crunchy coating. Perfect for a comforting, classic meal suited for any meat lover.
Ingredients
Instructions
- Dip each pork cutlet into flour to coat evenly.
- Mix eggs and milk together in a shallow dish.
- Dip the floured cutlets into the egg-milk mixture, ensuring they are coated.
- Carefully coat the cutlets with bread crumbs, not too heavily.
- Let the coated cutlets stand for 5 to 10 minutes to seal the coating.
- Heat lard in a skillet until hot.
- Deep-fry the cutlets until browned on both sides, about 3 to 4 minutes per side.
- Turn the cutlets several times during frying to ensure even browning.
- Do not pierce the cutlets during cooking.
- Remove the cutlets from the lard with tongs and drain over the pan for a few seconds before placing on absorbent paper.
Tips & Substitutions
For a lighter coating, use panko bread crumbs instead of plain ones. If you don't have lard, vegetable oil works as a suitable substitute. Make sure the oil is hot enough before frying to achieve a crispy texture. If you prefer, marinate the cutlets in a bit of lemon juice for added flavor, similar to techniques used in Pork Adobo.
Serving Suggestions
Serve Wiener Schnitzel with a fresh lemon wedge for a zesty kick. It pairs beautifully with a simple potato salad or green beans. For a heartier meal, consider serving it alongside Red Beans And Rice Cajun Style. A light salad also complements the richness of the dish well.
Storage & Reheating
Leftover Wiener Schnitzel can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes to restore crispiness. Avoid microwaving, as it can make the coating soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Wiener Schnitzel(Breaded Pork Cutlets) contains roughly 1768 calories, with 23g protein, 167g carbohydrates, and 111g fat. It is an excellent source of iron (50% of the Daily Value), protein (45% of the Daily Value), and calcium (30% of the Daily Value), and a good source of vitamin D and potassium. Note that it is relatively high in sodium, at 892mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken or veal instead of pork for this recipe?
Yes, you can use chicken or veal cutlets as alternatives. The cooking times may vary slightly; ensure the internal temperature reaches 165°F (74°C) for chicken or 145°F (63°C) for veal. The breading and frying method remain the same.
What should I do if the cutlets aren't browning properly?
If the cutlets aren't browning, the oil may not be hot enough. Use a thermometer to check the oil temperature, which should be around 350°F (175°C). Additionally, avoid overcrowding the pan, as this can lower the oil temperature and prevent even cooking.
Can I make the breading ahead of time?
Yes, you can prepare the breaded cutlets a few hours in advance. Place them on a tray and cover with plastic wrap. For best results, fry them just before serving to maintain the crispiness of the breading. If you let them sit too long, the coating might become soggy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).