Entrée: Austria – Schnitzel Wiener Art (Viennese Style Schnitzel)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 4
Approximate Time
Prep
15 min
Cook
10 min
Total
25 min
Ingredients
4 boneless pork cutlets (4.2–5.3 oz / 120–150 g each), pounded to 1 / 8 inch (3–4 mm) Salt and pepper to taste 3 / 4 cup (100 g) plain flour 2 eggs, beaten 2 cups (200 g) breadcrumbs 2–3 tbsp (30–45 ml) vegetable oil 1 1 / 2 oz (40 g) butter Lemon wedges, for serving
Instructions
1. Pound, season, and bread cutlets using flour, egg, and breadcrumbs as for Wiener Schnitzel. 2. Heat oil and butter in a skillet over medium-high heat so the fat sizzles but doesn’t burn. 3. Fry cutlets 2–3 minutes per side until evenly golden; avoid overcrowding the pan. 4. Drain briefly on paper towels and serve hot with lemon wedges and traditional German potato salad or fries.
Nutritional Information*
Per serving | Servings: 4
Calories: 676 kcal
Carbohydrates: 55.2 g
Protein: 41.2 g
Fat: 31 g
Saturated fat: 11.1 g
Cholesterol: 194 mg
Fiber: 2.9 g
Sugar: 3.3 g
Sodium: 527 mg
Potassium: 661 mg
Calcium: 119 mg
Iron: 4.64 mg
Vitamin A: 105 µg RAE
Vitamin D: 1 µg
Generated: 2026-11-05T19:37:15+00:00
*Nutrition is estimated using recipe ingredients, serving size, and USDA data. Actual values may vary. Some ingredient contributions are unavailable; the figures shown are known subtotals, not complete recipe nutrition.