Pork Wiener Schnitzel
A taste of Vienna in your own home!
Servings: 8
Equipment
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
- 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.
- 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.
- 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
