Viennese-Style Pork Schnitzel (Schnitzel Wiener Art)
Schnitzel Wiener Art Say it: SHNIT-sel VEE-ner art
Schnitzel Wiener Art is Austria's beloved breaded, pan-fried pork cutlet, made in the style of the famous Wiener Schnitzel but using pork instead of veal. It is eaten throughout the country as a hearty lunch or dinner, from Vienna's classic Beisl taverns to home kitchens. The thin, tender cutlet is coated in flour, egg, and fine golden breadcrumbs, then fried until the crust puffs and crisps around the juicy meat. Served with lemon, it is simple, satisfying, and deeply tied to Austrian comfort food.
Viennese-Style Pork Schnitzel (Schnitzel Wiener Art)
Schnitzel Wiener Art
Pronounced SHNIT-sel VEE-ner art
- Serves
- 4
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Level
- Easy
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Place each pork cutlet between two sheets of plastic wrap and pound with a meat mallet until about 1/4 inch (6 mm) thick. Pat dry, then season both sides with salt and pepper.
Set up three shallow dishes. flour, beaten eggs, and breadcrumbs. Dredge each cutlet in flour, shake off excess, dip in egg, then coat thoroughly in breadcrumbs, pressing gently so crumbs adhere.
Place the breaded cutlets on a wire rack and let rest for 10 minutes so the coating sets.
In a large skillet, heat lard or oil over medium-high heat until shimmering, about 350°F (175°C). Use enough fat to come about 1/2 inch (1 cm) up the sides of the pan.
Fry 2 cutlets at a time, without crowding, until deep golden brown and crisp, about 2-3 minutes per side. The schnitzel should sizzle and float slightly in the fat.
Transfer to paper towels to drain briefly. Keep warm in a low oven if needed, and serve immediately with lemon wedges.
Regional variant: Wiener Schnitzel (veal)
Use 4 veal top round cutlets instead of pork and fry in clarified butter instead of lard or oil. Everything else remains the same—pound thin, bread in flour, egg, and breadcrumbs, and fry until golden. Serve with the same lemon and traditional sides.
Cook's notes
- For an extra puffy, traditional coating, gently swirl the pan while frying so the hot fat washes over the top; do not press the schnitzel.
- Use fine, dry breadcrumbs; fresh breadcrumbs make the coating heavy and less crisp.
- If the breading puffs away from the meat, it is a sign of correct frying—just drain well and serve.
Serve with
Serve with Austrian potato salad (Erdäpfelsalat), cucumber salad, and lingonberry jam; a slice of lemon is essential.
Make ahead and storage
Best fried just before serving; leftovers can be refrigerated up to 2 days and reheated in a 350°F (175°C) oven until crisp, 8-10 minutes.
