Wienerschnitzel is a simple art form, and a staple of life in Austria. I met my Austrian family for the first time just a few years ago, and our first dinner was at a schnitzel place. I was served a giant schnitzel on a plate, ungarnished, and was expected to eat the entire thing in one sitting! It was delicious, so I was up to the task. This is a slight variation, made with pork. Veal is expensive these days, so pork and chicken are nice alternatives for this dish. I personally prefer the pork option, as it holds up better to the pounding than the tender chicken, and has a little more flavor.
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This is a great alternative to the traditional Wienerschnitzel, which is made with veal. Buy good centercut boneless pork chops and pound them nice and thin! You will love the results.
- 2 centercut boneless pork chops
- 2 eggs, scrambled, in a shallow bowl
- approx 1 cup Panko or breadcrumbs, seasoned with salt and pepper, placed in a shallow bowl
- vegetable oil (for cooking)
- Pound the chops until they are nice and thin, approx. 1/3 inch thick
- Dip the chops in the egg mixture and make sure they are fully coated.
- Dip the coated chops in the panko mixture, making sure the chops are fully coated with crumbs.
- Place the chops on a plate, cover loosely with plastic wrap, and refrigerate for about 15 minutes.
- Heat the oil in a large saute pan. Place the chops in the pan and cook on both sides for about 4-5 minutes each side, until the chops are golden brown.
- Serve and enjoy! See notes below about accompaniments to these schnitzel.
I’ve always loved cooking, and spent many years working on the food & beverage side of the hospitality industry, which served to increase my interest in food, wine and entertaining.