I love German Food

Wiener Schnitzel

Recipe by
30 min.
Prep: 20 min. | Cook: 6 min. | Servings: 4 servings


  • 4 boneless pork loin chops (about 5 to 6 ounces each)
  • 1 1/2 cups all-purpose flour
  • Salt and freshly ground black pepper
  • 2 large eggs
  • 1/2 cup milk
  • 4 cups plain dried bread crumbs
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons butter
  • 1 sprig thyme
  • Lemon wedges


  1. Placing each chop between 2 sheets of plastic wrap and gently pounding them out with the flat side of a meat tenderizer until they are an even 1/4-inch thick.
  2. Put the flour in a shallow dish and season with salt and pepper.
  3.  Whisk the eggs and milk in another shallow dish and season with salt and pepper.
  4.  Put the bread crumbs in a third dish and again season with salt and pepper.
  5.  Lightly dredge each piece of pork in flour, then in the egg and finally into the bread crumbs, pressing the bread crumbs onto the pork gently so they have a nice even coating.
  6.  Lay the breaded pork chops in a single layer on a plate lined with parchment and refrigerate, uncovered, for 10 to 12 minutes to allow the coating to dry out a little and adhere to the pork.
  7.  Heat oil and butter in large nonstick skillet over medium-high heat.
  8.  Add the thyme sprig and let it fry for about 1 minute to infuse the oil.
  9.  Remove the thyme sprig and reserve. Gently lay the chops into the pan and cook until golden brown and crispy, about 3 minutes per side.
  10.  Remove to paper towels to drain. Season with salt and transfer to a serving platter while still hot.
    Garnish with lemon wedges and the fried thyme sprig before serving.

4 Reviews

  1. TElg78

    This is WRONG. This is what is called a “Schnitzel Wiener Art” (Wannabe Wiener Schnitzel^^). To be allowed to sell this dish as a Wiener Schnitzel (by law in Germany and Austria) – and it has to be two words – it has to be made with VEAL! So veal is about twice the price as pork and many restaurants tried to sell their customers “Wiener Schnitzel” from pork to make more money the rule with the distinction was made. So this is not the original, unless you use veal! 🙂 (It is worth it… tastes so much better)

  2. fostermann

    When did it get replaced with pork. It’s just not the same

  3. David

    This is a schnitzel recipe, the German version. If you order schnitzel in Vienna (Weiner Schnitzel) it’s made from veal and has a different taste. Schnitzel made from pork is also delicious. I make it all the time and love it! It’s less expensive, too.


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