One of our favorite quick German recipes is wiener schnitzel. For a delicious alternative to veal, try boneless pork chops!
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 4 |
Ingredients
- 1 ½ pounds veal cutlets
- ½ cup all-purpose flour
- 2 large eggs
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons milk
- 1 teaspoon minced parsley
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 pinch ground nutmeg
- 1 cup dry bread crumbs
- 6 tablespoons butter
- 4 slices lemon
Instructions
- Place veal cutlets between 2 sheets of heavy plastic on a solid, level surface. Firmly pound cutlets with the smooth side of a meat mallet to a 1/4-inch thickness. Dip cutlets in flour to coat; shake off excess.
- Beat together eggs, Parmesan cheese, milk, parsley, salt, pepper, and nutmeg in a shallow bowl until combined. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour to overnight.
- Melt butter in a large skillet over medium heat. Cook breaded cutlets in butter until browned, about 3 minutes per side. Transfer cutlets to a serving platter and pour pan juices over them. Garnish with lemon slices.
- Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.
Nutrition Facts
| Calories | 515 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 230 mg |
| Dietary Fiber | 2 g |
| Protein | 29 g |
| Saturated Fat | 16 g |
| Sodium | 782 mg |
| Sugars | 2 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
If you substitute the boneless pork chops for veal using pasture pork you’ll end up with a more juicy piece of meat also marinating the pork chops will also help making the meat more juicy hope you enjoy as much as we did
“Boneless pork chops can also be substituted for veal….” This is a bit like the common confusion between Shepherd’s Pie (made with ground lamb) and Cottage Pie (made with ground beef). Strictly speaking, while something very similar to Wiener Schnitzel can be made with either boneless pork or chicken cutlets, true Wiener Schnitzel (“cutlet Vienna style”) is made only with veal. When made with pork it is Schweinschnitzel nach Wiener Art (“pork cutlet a la Vienna”) and with chicken it is Huhnschnitzel nach Wiener Art (“chicken cutlet a la Vienna”).
I couldn’t find veal so I’ve made this with pork loin. Great recipe! The parsley and Parmesan make really tasty.
I guess folks in MN like charcoal. I reduced the cooking time to less than 2 minutes a side and it was still as dry as shoe leather. Must be a Midwest thing.
You will probably want to double this recipe for larger groups. If you do, you should increase the butter and the brown sugar in the topping by a tablespoon each. Bake in a 9×12-inch casserole dish.
Very good
Edible, but not at all what I expected. I will keep searching for a better recipe.
This is so good! I didn’t change anything and everyone loved it. Thanks for the receipe.
Very good recipe. I made mushroom gravy as an accompaniment. Quite tasty!!
It is a German/Austrian food. No parmesan cheese (which is Italian) is added.
This was so delicious I can’t wait to make it again. Cooking it in the butter was like the best thing ever created it was so delicious. I served mine with some pickled red cabbage on the side and some lemons it was great.
Delicious and tender!
used boneless loin chops and it came out excellent, followed recipe with one exception, I used oil instead of butter for pan frying.
took me back to germany
Tastes just like eating it in Germany. Wonderful.
I made with pork chops instead of veal because I was feeding a large group, but it was still fantastic. My family loved it. Next time I’m going to make veal for my husband and me. Only thing I might try differently next time is put the Parmesan cheese and parsley in the with bread crumbs to see if more sticks to the meat.
Once the chops are removed from the pan to a warm plate, I sauté mushrooms and shallots in a 2 tbsp of butter and a tbsp or two of brandy, and stir in 2 tbsp of fresh sour cream….it’s a yummy finisher to this most delicious of recipes
Delicious. Very easy and quick. We used pork loin instead of veal. This is a keeper for us.
I’ve made this a couple times and we’re having it again tonite! Made with veal,fairly simple recipe and very delicious. Good recipe!
I followed the recipe exactly and it was delicious. I’ve made these for years, but this was the first time I made them and the breadcrumbs didn’t fall off while cooking. Not sure if it was the egg mixture, or refrigerating before cooking. I will use this from now on!
I LOVE this recipe! My family loves this recipe! We can’t make enough of it! I also use the breading/batter mix with other meats like chicken, fish and have made country fried steak with it. It’s fantastic!