Wiener Schnitzel

Servings: 4

Total Time: about 30 minutes

Active Time: about 30 minutes

Chef’s Note:  We have a local German restaurant that we like to go to for special occasions.  A few weeks ago, we went for my husband’s birthday and he got his usual meal including the wiener schnitzel.  With our summer exploration into international cuisine, I figured I’d try my hand at making it at home.  His verdict?  It’s just as good, if not better.  It was so tasty and smelled so good, I didn’t even remember to take a picture before we dove in!  We served with a side of potatoes and onions (recipe to be added soon).


  • 1 package of boneless pork chops (1lb – 1.5 lbs) (should be 4 chops)
  • salt
  • pepper
  • 1/3 cup all purpose flour
  • 2 large eggs
  • 1/2 cup – 1 cup bread crumbs (I prefer Italian styled but any dry variety will do)
  • 2 tbsp salted butter
  • 3 tbsp vegetable or canola oil
  • lemon juice (to taste)


  • Kitchen scissors
  • Cutting board or clean, flat surface
  • Meat tenderizer
  • Oven
  • Stove
  • Three shallow, wide bowls (or similar)
  • Large skillet
  • Cooking sheet or pizza sheet
  • Paper towels


  1. Cut any excess fat off the pork chops.  Using the meat tenderizer, flatten the pork chops as thin as possible (the thinner the better without separating the chop).  Season with salt and pepper on either side and let sit at room temperature for about 10 minutes (while the oven and skillet heat).
  2. Warm the oven (to about 200F).
  3. Beat the eggs just enough to mix the yolk and the whites in one of the bowls.  Put the flour and breadcrumbs (I would start with 1/2 cup) in the other two bowls respectively.
  4. Heat the butter and oil in the skillet on medium heat until butter has melted and oil is warmed.  Mix until blended.
  5. Move the first two pork chops, one at a time, from the flour to the egg to the breadcrumbs, coating each side completely.  Place in the skillet, cooking each side for 2 – 3 minutes until cooked (only turn once).  While they cook, cover the cooking sheet with a dual layer of paper towels.
  6. Once thoroughly cooked, place on the sheet and put in the oven to keep warm.
  7. Repeat step 5 for the two remaining pork chops.
  8. Serve immediately, seasoning with lemon juice to taste.

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