Pork Wiener Schnitzel

With a busy schedule and a pair of broken glasses, sitting at the computer typing has not been on my to do list. Now I am sporting a pair of new rims and a have a break in the schedule. So, rewind to last Sunday’s dinner menu as I am sharing the main event.

Wiener Schnitzel is the traditional dish of Vienna. Cutlets of veal are pounded thin, breaded, and fried until wrinkled, puffed, and golden brown. However, I prefer the German take on this classic and therefore use pork instead of the veal. I use a boneless rack of pork rather than the tenderloin because I like a little of the tender dark meat along with the white meat on my plate. A simple garnish of parsley, capers, finely chopped egg, and a squeeze from a lemon wedge round out the flavor palate of the dish. Leftovers make for one heck of a sandwich. Ask someone from the Hawkeye State! 

Pork Wiener Schnitzel

By Nicole Prep: 20 minsCook: 42 minsTotal: 1 hr 2 mins Servings: 8 A taste of Vienna in your own home!

Equipment

• 14-cup food processor

Ingredients 

• 14 large slices quality sourdough bread, crusts removed and cut into 3/4-inch cubes
• 1 cup unbleached all-purpose flour
• 4 extra-large eggs
• 2 cups plus 2 tablespoons vegetable oil
• 2 ½ pounds boneless rack of pork, trimmed of fat and cut into ½-inch thick slices
• kosher salt and freshly ground black pepper to taste

Accompaniments

• 1 lemon, cut into wedges
• 4 tablespoons chopped fresh flat-leaf parsley
• ¼ cup capers, rinsed
• 2 hard-boiled eggs, finely minced

Instructions 

1. Working in two batches, place the bread cubes on a large microwave plate. Microwave on high for 4 minutes, stirring half-way through cooking. Microwave on medium power until bread is dry and a few pieces start to brown slightly, about 3-5 minutes longer, stirring every minute. Allow the bread cubes to cool slightly. Transfer to a food processor and process to very fine crumbs, about 45 seconds. Transfer crumbs to a shallow dish (you should have about 2 ½cups total). Place flour in a second shallow dish. Beat eggs with the 2 tablespoons of oil in a third shallow dish.
2. One at a time, place pork between two sheets of plastic wrap or parchment and pound to an even thickness between 1/8-inch and 1/4-inch. Season both sides of each cutlet with salt and pepper. Working with one cutlet at a time, dredge cutlets thoroughly through flour, shaking off excess, then coat with egg mixture allowing excess to drip back into dish to ensure a very thin coating. Then coat evenly with bread crumbs, pressing to adhere. Place breaded cutlets in a single layer on a wire rack set over a baking sheet. Allow coating to dry for 5 minutes.
3. Heat remaining 2 cups of oil in a large Dutch oven or cast iron pot over medium-high heat until an instant thermometer reaches 375ºF. Lay one cutlet at a time in the pan and cook, spooning hot oil over the top of the cutlet until the cutlets are wrinkled, puffed, and light golden on both sides, 1-2 minutes per side. Transfer cutlets to a paper towel-lined plate and flip cutlets several times to blot excess oil. Repeat with remaining cutlets. Serve immediately with lemon wedges and accompaniments if using. Enjoy!

Nutrition

Calories: 917kcal, Carbohydrates: 37g, Protein: 43g, Fat: 66g, Saturated Fat: 12g, Polyunsaturated Fat: 33g, Monounsaturated Fat: 16g, Trans Fat: 0.4g, Cholesterol: 218mg, Sodium: 501mg, Potassium: 694mg, Fiber: 3g, Sugar: 3g, Vitamin A: 364IU, Vitamin C: 10mg, Calcium: 98mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.