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Wiener Schnitzel

Inspired by The Modern Swedish Cookbook

This old-fashioned recipe for wiener schnitzel was easy to make and extremely comforting in the fried flavor that it delivers. Although traditionally wiener schnitzel is made with veal, I felt that a more accessible meat would enhance the dish and therefore decided to use pork. This was a great decision because the flavor of the meat produced an extra level of comfort, perfect as a weekday meal when served with fried cucumbers (recipe coming soon).

Wiener Schnitzle


  • 6 pork chops, boneless

  • 2 eggs

  • 3 tablespoon flour

  • 1 cup bread crumbs

  • Salt and pepper

  • 4 tablespoons butter


  • Lemon slices

  • Anchovies (optional)

  • Capers

Yields: serving for 6

Prep Time: 30 minutes

Cook Time: 10-12 minutes


  1. Place the meat between two sheets of parchment paper. Pound to less than 1/4 inch thickness.

  2. Place the flour in a medium-sized bowl.

  3. In a separate bowl, place the beaten eggs, and in a third, place the bread crumbs.

  4. Dip the pork in the flour, then the eggs. Finally coat the pork with bread crumbs.

  5. Place the cutlets on a baking sheet while you heat the butter in the pan.

  6. Once hot, place the pork in the pan and fry for 5-6 minutes on each side.

  7. Serve garnished with lemon wedges and capers.

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