Viennese Schnitzel

If you want to serve an entrée that will amaze and astound people, then this recipe for Viennese Schnitzel is the perfect one for you. It’s guaranteed to be a new, exciting recipe for impressing guests, and it tastes fantastic too!



4 boneless pork chops, 1/2 inch thick

1/4 cup flour

1 teaspoon seasoned salt (Spike or Lawrey's, or just substitute plain salt)

1/4 teaspoon freshly ground black pepper

1 egg, beaten

2 Tbsp milk

3/4 cup fine dry bread crumbs or panko

1 teaspoon paprika

3 Tbsp canola oil, grapeseed oil, or olive oil

© Adrian Catalin Lazar |



- Use a meat hammer to pound the pork cutlets . Cut small slits around the edges of the cutlets to prevent curling.

- Set out 3 shallow bowls. One with a mixture of the flour, seasoned salt, and pepper.

- The second with the egg and milk whisked together. The third with a mixture of the bread crumbs  (or panko) and paprika.

- Heat the olive oil in a large skillet on medium high heat.

- Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then into the mixture of bread crumbs and paprika.

- Working in batches, sauté the cutlets for 3-4 minutes on each side. Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm.

- Serve lemon slices if you like. Serves 4.

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