Wiener Schnitzel

Wiener Schnitzel
Staff Writer
Wiener Schnitzel
Seasonal Restaurant & Weinbar
Wiener Schnitzel

Eduard Frauneder and Wolfgang Ban, chefs and co-owners of Seäsonal Restaurant & Weinbar and Edi & The Wolf, two well-reviewed Austrian restaurants in New York City, share with us this recipe for Wiener Schnitzel.

Click here to see the Oktoberfest: Beer, Brats, and 'Brezels story.

Ingredients

  • 3 pounds center-cut pork, preferably heritage
  • Salt and pepper, to taste
  • 7 ounces flour
  • 4 eggs
  • 7 ounces breadcrumbs
  • Splash of seltzer water
  • Oil, for frying
  • Lemon, for garnish

Directions

Slice the pork against the grain into 3-ounce pieces, and pound until ¼-inch thick.* Season with salt and pepper, to taste. Place the flour, eggs, and breadcrumbs in 3 separate bowls side by side. Beat the eggs with a splash of seltzer. Fill a deep pot 1/3 full with oil, and heat over a medium flame until a fryer thermometer registers 350 degrees. (Avoid filling the pot with too much oil, as it will expand greatly in volume when items are added.)

In batches, dip the pork in flour, egg, and breadcrumbs. Shake off excess. Fry under constant circular movement for 60 seconds or until crisp. Pat dry and serve.

Schnitzel Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Schnitzel Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.