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Schnitzel Wiener Art vom Schwein

Serves 4 to 6 Entree meat

Schnitzel Wiener Art vom Schwein

Schnitzel Wiener Art vom Schwein has its roots in the comforting simplicity of German home kitchens. Unlike its veal counterpart from Vienna, this pork version is a staple on the family table, embraced for its ease and familiarity. It's a dish that finds its place in both everyday meals and weekend gatherings, where the sound of sizzling butter signals the start of something delicious.

The schnitzel, golden and crisp, should yield a satisfying crunch followed by the tender juiciness of pork. A squeeze of lemon adds brightness, while a sprinkle of fine sea salt and black pepper enhances the flavor without overshadowing it. This is schnitzel as it should be: straightforward, flavorful, and unapologetically generous.

Ingredients

  • 4pork cutlets — pounded thin
  • 100 gflour
  • 2eggs
  • 150 gbreadcrumbs
  • for fryingclarified butter
  • lemon wedges — to serve
  • to tastefine sea salt and black pepper

Method

  1. Begin by seasoning the 4 pork cutlets generously with fine sea salt and black pepper on both sides. Allow them to rest for at least 15 minutes at room temperature, which helps the seasoning penetrate the meat and enhances the flavor.
  2. Set up a breading station with three shallow dishes. In the first dish, place 100 g of flour. In the second dish, beat 2 eggs until smooth. In the third dish, spread out 150 g of breadcrumbs. This setup will allow you to efficiently coat each cutlet.
  3. Take one pork cutlet at a time and dredge it in the flour, shaking off any excess. Next, dip it into the beaten eggs, ensuring it is fully coated. Finally, press it into the breadcrumbs, making sure the cutlet is evenly covered. Repeat this process for all cutlets.
  4. Heat a large frying pan over medium-high heat and add enough clarified butter to cover the bottom generously. The butter should be hot enough to sizzle when a breadcrumb is dropped in, indicating it's ready for frying.
  5. Carefully place one or two breaded cutlets into the hot pan, ensuring they do not touch. Fry them in batches to avoid overcrowding, which allows for even browning. Cook each cutlet until the underside is golden brown, about 3-4 minutes.
  6. Flip the cutlets and continue frying until the other side is also golden brown and the meat is cooked through. The cutlets should feel firm to the touch, and the breadcrumbs should be crisp and aromatic.
  7. Once cooked, remove the cutlets from the pan and place them on a paper towel-lined plate to drain any excess butter. Lightly season with a pinch of salt while they are still hot.
  8. Serve the Schnitzel Wiener Art vom Schwein immediately with lemon wedges on the side. The acidity of the lemon enhances the richness of the schnitzel, making it a perfect complement.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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