Schnitzel Wiener Art (Breaded Pork Cutlet)

Method

1. 1

   Pound each cutlet between plastic wrap to an even 5mm thickness.

   💡 Even thickness is what cooks the meat through at the same rate the crust turns gold.

2. 2

   Season the cutlets, then set up three dishes: flour, beaten egg, breadcrumbs.

3. 3

   Dredge each cutlet through flour, then egg, then breadcrumbs, pressing gently so the crumb clings but stays loose rather than packed on.

4. 4

   Heat butter and oil together in a wide skillet until foaming.

5. 5

   Fry the cutlets 3–4 minutes per side, tilting the pan and spooning hot fat over the top, until deep gold all over.

   💡 Basting with the fat as it fries is what gives the crust its classic wavy puff.

6. 6

   Drain briefly on paper towel and serve at once with a lemon wedge.