AUSTRIAN WIENER SCHNITZEL VOM SCHWEIN (a Viennese specialty, breaded pork cutlets, for four)




“Should this dish be made only with veal, as tradition dictates, or can a serious person choose to make it with pork, as many Austrians do? There are other questions perhaps more important than the veal-pork dilemma.  There is, for instance, the issue of lard versus vegetable oil (don’t even think about olive oil; butter maybe, but never olive oil).  And you might want to consider if a half an hour marination in lemon juice is obligatory for an ideal cutlet.  And wouldn’t veal scallopine from a butcher be just as good, if not better, than meat you pounded yourself?”  Raymond Sokolov, The Cook’s Canon

1 pork tenderloin, trimmed of any membranes and cut crosswise, at a slant, into 4 pieces

3 eggs

6 tablespoons milk

1-½ cups flour

1-½ cups very fine bread crumbs (cut seven slices stale white bread into small cubes and dry them at high heat in a microwave for 4 minutes.  Reduce microwave to medium and dry them 3 minutes more.  Grind them to superfine consistency for 45 seconds in a food processor)

vegetable oil for deep frying

4 lemon wedges


  1. Preheat oven to 250*. Place a rack inside a large jelly roll pan and set aside.
  1. Using a mallet or flat side of a meat tenderizer, pound pork pieces between 2 sheets of waxed paper to ¼ to 1/8 inch thickness.
  1. Beat the eggs with the milk.  On the left side of the egg-milk bowl, spread the flour on a dinner plate.  Do the same thing with the bread crumbs on the right side of the bowl.  Dip each meat segment in the flour, then in the egg-milk mixture and, finally, in the bread crumbs.  Let rest between sheets of wax paper until ready to fry.  This resting period is a necessary step; it lets the breading solidify and adhere to the meat.
  1. Heat enough vegetable oil to come ¼ inch up the side of a cast iron skillet large enough to hold one schnitzel comfortably (about 2 cups for a 10 to 12 inch skillet). When it is just beginning to smoke, slip a schnitzel gently into the oil.  Fry for 2 minutes on each side, or until golden.  Remove with tongs, place on prepared rack in the jelly roll pan and keep warm in oven.  Continue this way with the remaining 3 schnitzels.   Serve immediately with a lemon wedge on each schnitzel.  The schnitzels should overlap the plate on at least one side.


adapted from Raymond Sokolov, The Cook’s Canon

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