German · easy
Wiener Schnitzel
Thin, breaded, and pan-fried pork cutlets in the classic Austrian-German style. Golden, crispy, and served with lemon.
- 25 min
- Total
- 4
- Serves
- $12.50
- Est. cost
- 420
- Cal/serving
Parent noteEssentially a fancy chicken nugget for grown-ups — kids adore it. Serve with ketchup for dipping if needed.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Boneless Pork Cutlets1 1/2 lbs
- All-Purpose Flour1/2 cup
- Eggs3 large
- Plain Breadcrumbs1 1/2 cups
- Butter3 tbsp
- Vegetable Oil3 tbsp
- Lemon Wedges1 large
Method
- 01
Pound pork cutlets to 1/4-inch thickness between plastic wrap. Season with salt and pepper.
- 02
Set up a breading station: flour, beaten eggs, and breadcrumbs in three separate dishes.
- 03
Dredge each cutlet in flour, dip in egg, then coat in breadcrumbs, pressing gently to adhere.
- 04
Heat a generous amount of butter and oil in a large skillet. Pan-fry cutlets for 2-3 minutes per side until golden and cooked through.
- 05
Drain on paper towels. Serve immediately with lemon wedges and potato salad or lingonberry jam.
- 420
- Calories
- 34g
- Protein
- 28g
- Carbs
- 20g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
