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Pork Schnitzel
Thin breaded pork cutlets, dredged in flour, egg and breadcrumbs, then fried in clarified butter until deeply golden, a true Viennese classic.
Ingredients
Instructions
Season the pork cutlets, then dredge each one in flour, followed by beaten egg, then a coating of breadcrumbs.
Fry in generous clarified butter over medium-high heat for about 3 minutes per side until deeply golden.
Drain the cutlets on a wire rack to keep the coating crisp.
Serve immediately with a wedge of lemon and a spoonful of lingonberry jam, a Viennese classic pairing.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
