Entrée: Austria – Schnitzel Wiener Art (Viennese Style Schnitzel)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 boneless pork cutlets (4.2–5.3 oz (120–150 g) each), pounded to 1 / 8 inch (3–4 mm)
Salt and pepper to taste
3 / 4 cup (100 g) plain flour
2 eggs, beaten
2 cups (200 g) breadcrumbs
2–3 tbsp (30–45 ml) vegetable oil
1 1 / 2 oz (40 g) butter
Lemon wedges, for serving

Show original ingredient measurements

4 boneless pork cutlets (4.2–5.3 oz / 120–150 g each), pounded to 1 / 8 inch (3–4 mm)
Salt and pepper to taste
3 / 4 cup (100 g) plain flour
2 eggs, beaten
2 cups (200 g) breadcrumbs
2–3 tbsp (30–45 ml) vegetable oil
1 1 / 2 oz (40 g) butter
Lemon wedges, for serving

Instructions

1. Pound, season, and bread cutlets using flour, egg, and breadcrumbs as for Wiener Schnitzel.
2. Heat oil and butter in a skillet over medium-high heat so the fat sizzles but doesn’t burn.
3. Fry cutlets 2–3 minutes per side until evenly golden; avoid overcrowding the pan.
4. Drain briefly on paper towels and serve hot with lemon wedges and traditional German potato salad or fries.