Wiener Schnitzel

Wiener schnitzel

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Prep: 15 mins
Cook: 4 mins
Total: 19 mins
Servings: 4 servings
Nutrition Facts (per serving)
550 Calories
24g Fat
48g Carbs
39g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 550
% Daily Value*
Total Fat 24g 31%
Saturated Fat 9g 46%
Cholesterol 199mg 66%
Sodium 834mg 36%
Total Carbohydrate 48g 18%
Dietary Fiber 7g 26%
Total Sugars 10g
Protein 39g
Vitamin C 108mg 541%
Calcium 127mg 10%
Iron 5mg 26%
Potassium 918mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Wiener schnitzel recipe is not authentic because it uses pork tenderloin instead of veal scallops. But this pork tenderloin schnitzel is made the same way and it really tastes almost the same as the original one. Fresh lemon is the essential finish to this hearty and savory main dish.

The main trick to Wiener schnitzel is to pound the meat thin between sheets of plastic wrap so it cooks quickly and evenly. Serve with hot cooked noodles or späetzle and a green salad.


  • 1 pound pork tenderloin

  • 1 teaspoon salt

  • 1/8 teaspoon ground white pepper

  • 2 tablespoons freshly squeezed lemon juice

  • 1 teaspoon paprika

  • 1/4 cup all-purpose flour

  • 2 large eggs, beaten

  • 1 cup dry breadcrumbs

  • 3 tablespoons unsalted butter

  • 2 tablespoons peanut oil

  • Lemon wedges, for serving

Steps to Make It

  1. Gather the ingredients.

  2. Cut the pork tenderloin into 6 pieces crosswise. Place between sheets of plastic wrap, cut-side down and pound until pieces are about 1/3 inches thick.

  3. Sprinkle each piece of pork with salt, pepper, and lemon juice.

  4. Combine paprika and flour on a shallow plate.

  5. Place beaten egg in a shallow bowl.

  6. Place breadcrumbs on another shallow plate.

  7. Dip pork pieces into the flour mixture and shake off excess. Then dip each piece into egg mixture, then place in breadcrumbs, pressing to coat.

  8. Place each coated piece of pork on a wire rack. Preheat oven to 250 F.

  9. In a large skillet, melt butter with oil over medium-high heat until the butter melts and foams.

  10. Cook one or two coated pork pieces at a time until browned and tender, about 2 to 4 minutes per side.

  11. When each piece is cooked, place it on a plate in the oven to keep warm.

  12. Repeat with remaining pork pieces, then serve with lemon wedges.


While you might be tempted, don't cook more than one to two pieces of the breaded pork at a time, as you will overcrowd the pan and the pieces won't cook evenly or as well.

Eat pieces of leftover pork tenderloin schnitzel as a sandwich with some fries or chips.

How to Store

If there are any leftovers, store them in an airtight container or bag and place them in the refrigerator where they will keep for two to three days. 

You can eat it cold or reheat the schnitzel in the microwave or in the oven until warm.

How and why do you pound meat?

Pounding meat is not only a way to tenderize the meat, but to flatten it out which makes it quicker to cook and also helps it to cook evenly. All that's needed is a meat mallet, two pieces of plastic wrap to put the meat between, and a little bit of effort on your part.

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