The red pepper flakes give these pickled green beans a terrific kick, and they come out quite crisp with a beautiful dill taste. The cookbook that my grandmother sent to all of her grandchildren contains this particular recipe. It is far superior to those that suggest boiling the beans first.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 quart oil for deep frying
- 6 (6 ounce) fillets pork sirloin
- 1 cup cake flour
- 2 cups dry bread crumbs
- 2 eggs
- ¼ cup milk
- salt and pepper to taste
Instructions
- Heat deep-fryer to 350 degrees F (175 degrees C).
- Place meat on a solid, level surface and pound with a mallet until it is 1/8 to 1/4 inch thick.
- Place the flour and bread crumbs in separate dishes. Soup plates are useful. Lightly beat the eggs and add the milk. Lightly season with salt and pepper and put this into another soup plate.
- Coat the meat in flour, patting lightly by hand. Using a fork to hold the meat, dip into the egg mixture and drain slightly. Next, coat with the breadcrumbs by lightly pressing the crumbs into the meat. When each piece of meat has been prepared, deep fry in cooking oil until golden brown.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 542 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 131 mg |
| Dietary Fiber | 2 g |
| Protein | 32 g |
| Saturated Fat | 5 g |
| Sodium | 333 mg |
| Sugars | 3 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe
This was nice, but the recipe as written used way too much breadcrumbs. Could have got away with only 1/3 the amount listed. Served this with a salad and potato for a quick and easy dinner.
Had schnitzel in Vienna many times and this is very authentic.
Son’s a very picky eater but he loves these. Doesn’t believe he’s eating pork, lol – that good! I used a half-cup of milk here on my second time around with this recipe so I could get a good healthy dunking for all the pieces. Also did 1 cup bread crumbs and 1 cup Panko for a little more crispiness. Use a countdown timer or your fitbit for the two-minute intervals and they’ll come out perfect if your oil temp is right.
Try using 1/2 C of flour. 1C had a lot left over.
Made these for a dinner party at my house. One of my guests was from Germany and her and her hubby said they reminded them of a schnitzel they had in Austria! The Schnitzel was delicious! I followed the suggestion of adding a little paprika and garlic powder to season the pork, and let them sit in the fridge, covered for an hour or two, before frying. The batter was perfect and stuck to the schnitzel perfectly!
Good recipe – the oil was the only negative.
Cooking for one, I just eyeballed the coating/dredging ingredients. I’ve made this many times over the years, and I always drizzle lemon juice on both sides of the pork cutlets, while I’m getting everything ready – infuses a light, fresh flavor to the meat. Then, I put the cutlets in the fridge for 30 minutes. I fry them in vegetable oil AND butter! Have a fresh lemon for the table! Yum!
Added some spices to the egg and milk: cayenne, lemon pepper, onion powder. Used a mix of panko and homemade breadcrumbs. Cooked 2 min on each side. Grilled onions and fried egg on top. Great meal. Want to try veal next time.
I tried this twice, and it just didn’t work out. Maybe it was the meat I bought, maybe it was my technique, I don’t know. 🙁
My family liked these. But I wanted to suggest this: Try complementing it with cranberry sauce when you serve it. When I lived in Austria this was always served on the side. A great recipe is here on allrecipes titled Cranberry Relish I. It was a hit for Thanksgiving and goes great with this wiener schnitzel. (Warning, the recipe listed makes a large batch.)
I lived in Germany for about 6 years and my husband lived in Germany around 12 years. Each region has their own style (we loved them all), but this is by far the best recipe that we have tried in the states. We thought the cake flour was a little different, but decided to go with it. However, we do not like bread crumbs in our schnitzel, so we substituted them with Panko!
yummy with homemade applesauce on the side!
very good, basic traditional starter recipe. Very light, all members of the family enjoyed it. For those people out there that like a heavier flavor to their meat, you can season the the crumbs with a bit of paprika and seasoning salt. Keep in mind though, once you start making additions to the recipe, you will loose the authentic original taste of the dish.
This was an easy dish to make the favor was great. We added some lemon juice. My husband loved it. will be making again.
This is sooooo good. Followed the recipe exactly and family loved it.
This is terrific! I was mainly looking for a way to make really nice crispy cutlets, and this was perfect. Made a few adjustments: Used chicken breast pounded thin. For bread, used panko bread crumbs, to which we added granulated garlic and a bit of paprika. After coating, we let rest in fridge for 30 minutes as suggested. We cooked in peanut oil, as it has a high smoke point, and is very nice to sutee/fry like this. After cooking, we removed the chicken from the skillet, and made a mushroom gravy – a cup or so of chopped fresh mushrooms sauteed about 5 minutes until softened; added a couple tablespoons of flour, and heated until flour was light brown. Added 1/2 cup skim milk, and 1/2 c fat-free sour cream, and cooked until thick. Season with salt & pepper and other seasonings as desired. Very quick and easy. We didn’t finish all of the chicken the first night, so we had left overs next night, and they reheated beautifully in the oven, and the coating stayed nice and crip and YUMMY! We will be making this many more times with chicken or pork (or other meats.) Highly recommend!
I made this tonight and followed the recipe nearly word for word… it was amazing! Instead of pork I used chicken, and cooked the fillet in a frying pan. It turned out incredibly flavorful and moist. Maybe the best piece of chicken I’ve made to date! A+!
This is a great schnitzel recipe as is, or can be a good foundation to do your own thing. First I brined the pork fillets in 4 cups of water, 1/4 cup salt, 1/4 cup sugar, and probably 1/4 to 1/3 cup of lemon juice. Next I minced one sprig of rosemary and added to the flour. I also subbed half regular bread crumbs and half panko that were chopped up finer in a food processor to get things a bit more crispy. After breading, I let the pork sit in a fridge for 30 minutes as per GERRILKY’s advice, and it definitely helped keep the coating on the pork. It took about 3-4 minutes per side to get the schnitzel cooked perfect. I served with roasted asparagus and risotto.
very tasty!
Not hard to make and my German ancestry wife said it tasted as good as her Auntie’s who was from Vienna. Used cake flour and panko bread crumbs but forgot the milk. Fried in olive oil in an electric fry pan. I put lemon juice over mine. Delicious