Wiener Schnitzel
Tender, paper-thin pork cutlets breaded and fried until golden and crispy. A classic Austrian comfort dish that's restaurant-quality yet simple enough for any home cook.
- Total time
- 25 min
- Servings
- 2
- Calories
- 480
- Protein
- 42g
Ingredients
- 2 pieces (6 oz each) boneless pork loin cutlets
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup all-purpose flour
- 1 whole large eggs
- 1 tablespoon water
- ¾ cup panko breadcrumbs
- 3 tablespoons unsalted butter
- 2 tablespoons neutral oil (vegetable or canola)
- 2 wedges fresh lemon wedges
Instructions
- 1
Place each 6 oz pork loin cutlet between two sheets of plastic wrap. Using a meat mallet, gently pound each piece to an even 1/4-inch thickness — start from the center and work outward with even, overlapping strokes. You should hear a soft thwacking sound, not aggressive pounding; this keeps the meat tender rather than bruised. Set the pounded cutlets aside on a plate.
- 2
Arrange three shallow bowls in a row: In the first, combine 0.5 cup all-purpose flour, 0.5 teaspoon kosher salt, and 0.25 teaspoon freshly ground black pepper — stir together. In the second, whisk together 1 large egg and 1 tablespoon water until the egg is pale and fully combined. In the third, pour 0.75 cup panko breadcrumbs.
- 3
Pat the pounded pork cutlets completely dry with paper towels — any surface moisture prevents a crispy, golden crust and leads to steaming instead of frying.
- 4
Working with one cutlet at a time, coat both sides thoroughly and evenly in the seasoned flour, shaking off any excess. Dip into the egg wash, letting any excess drip back into the bowl, then press firmly into the panko breadcrumbs on both sides — the coating should stick and feel textured, not patchy. Place the breaded cutlet on a clean plate and repeat with the second cutlet.
- 5
Set a 12-inch stainless steel or cast iron skillet over medium-high heat. Add 3 tablespoons unsalted butter and 2 tablespoons neutral oil. Let the butter melt completely and the oil shimmers, about 1-2 minutes — you should see the butter foam gently and smell a rich, toasted aroma. Tilt the pan to coat evenly; this fat level is crucial for the golden crust.
- 6
Once the fat is shimmering and the pan is properly preheated, carefully lay both breaded cutlets into the skillet. You should hear an immediate, confident sizzle — if it sounds timid, the pan isn't hot enough. Do not move or flip the cutlets for the first 3-4 minutes; they need undisturbed contact with the hot oil to brown properly.
- 7
After 3-4 minutes, gently lift one cutlet at a corner with a fish spatula — the underside should be deep golden brown and release easily from the pan. If it's pale or sticking, wait 30 seconds more. Using the fish spatula, flip both cutlets and cook the other side for 2-3 minutes, until it matches the color of the first side — the second side cooks faster since the meat is already hot inside.
- 8
Transfer the schnitzel to a paper towel-lined plate immediately after the second side is golden. Pat gently to remove excess oil — this keeps the crust crisp rather than soggy.
- 9
Plate each schnitzel while still warm. Serve with fresh lemon wedges alongside — the bright acidity cuts through the richness of the fried coating and is essential to the authentic Austrian presentation. Serve immediately while the crust is at its crispiest.
Tools you’ll need
- meat mallet
- plastic wrap
- three shallow bowls
- paper towels
- 12-inch stainless steel or cast iron skillet
- fish spatula
- plate
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