1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (249g) Recipe makes 4 servings
Calories 532
Calories from Fat 166		(31%)
Amount Per Serving		%DV
	Total Fat 18.4g	28%
	Saturated Fat 3.7g	18%
	Monounsaturated Fat 5.4g
	Polyunsaturated Fat 7.5g
	Trans Fat 0.0g
Cholesterol 168mg		56%
Sodium 641mg		26%
Potassium 701mg		20%
Total Carbohydrate 51.2g		17%
	Dietary Fiber 2.9g	11%
	Sugars 3.6g
Protein 37.5g		75%
detailed view... how is this calculated?

Weiner Schnitzel

Recipe #371499 | 10 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Bay Laurel
May 11, 2009

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.

SERVES 4 -6 , 8 wiener scnitzels (change servings and units)

Ingredients

1 lb bonless pork cutlet, pounded to less than 1/4 thick
salt
pepper
1/2 cup all-purpose flour
2 large eggs
1 tablespoon milk
2 cups fresh breadcrumbs
3 tablespoons vegetable oil
lemon wedge

Directions

1
Pat the pork cutlets dry with paper towels.
2
Season them with salt and pepper.
3
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.
4
Beat the eggs and milk together.
5
Dredge each of the pork cutlets first in flour, then egg wash and then the bread crumbs.
6
Transfer the coated cutlets to a platter.
7
Heat a large straight sided skillet, add vegetable oil over medium-high heat.
8
Carefully, transfer the coated cutlets into the hot oil to fry.
9
Since they are so thin, the pork will cook very quickly, about 2 minutes per side.
10
Drain the cutlets on a paper towel lined plate.
11
Serve with lemon wedges.