Wiener Schnitzel

Wiener Schnitzel

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  • Prep Time


  • Total Time


  • Servings



  • 1

    lb. pork tenderloin, trimmed

  • Salt & pepper

  • ½

    cup AP flour

  • 3

    eggs, beaten

  • 2

    cups fresh bread crumbs

  • 3

    T. veg. oil

  • 9

    T. butter, divided

  • ¼

    cup white wine

  • 2

    T. lemon juice

  • 2

    T. cream

  • 2

    T. chopped fresh parsley


Preheat oven to 200. Slice pork into (8) 1 inch thick pieces. Pound each piece with a meat mallet to 1/4" thick and season with salt & pepper. Place flour, eggs and bread crumbs into 3 separate shallow dishes. Dredge each cutlet first in flour, then eggs, then crumbs. Set breaded cutlets aside on baking sheet. Heat oil and 3 T. butter in saute pan over med-high. Saute cutlets until golden brown,, 2-3 min. per side; remove from pan and keep warm in oven. Deglaze pan with wine, add lemon juice and simmer 3 minutes. Add cream and simmer until reduced by half, about 1 min. Off heat, whisk in 6 T. butter, 2 T. at a time. Stir in parsley and spoon sauce over cutlets.


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