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.
My father’s parents were from Austria. My younger sister and her family moved to Graz, Austria for business. We went on a trip to visit, and travelled through the region eating many different versions of schnitzel and spaetzle. I do prefer pork schnitzel.