Wiener Schnitzel

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Breaded and fried pork cutlets make a quick, budget-friendly meal


  • 1 pound boneless pork cutlets, about 1/3” thick
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 cup flour
  • 2 eggs
  • 2 cups dry bread crumbs
  • 1/2 cup vegetable oil for frying
  • 2 lemons for serving


  1. Tenderize the cutlets gently with a mallet and sprinkle them with the salt and pepper.
  2. Beat the eggs together in a shallow bowl and add a couple tablespoons of water.
  3. Lightly dredge the cutlets in flour on both sides, then egg, then crumbs. Set aside.
  4. Heat the oil in a large skillet over high heat until a bread crumb sizzles when dropped in.
  5. Fry the cutlets in the oil about 2 minutes per side, until very crisp and brown. You will need to fry them in batches so have a baking sheet with a cooling rack over it nearby to set the cooked ones on while you fry the next round. The cooling rack will keep them from getting soggy by their own steam-heat.
  6. When they’re all fried, serve with lemon wedges to squeeze over the top. Yummy!


When planning a menu around this, remember The Sound of Music: “doorbells and sleighbells and schnitzel with noodles”. Buttered egg noodles would be delicious, as would boiled new potatoes. I like it with seared collard greens and cucumber salad, too.

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