Wiener Schnitzel

by christian.anderson

Here’s the recipe from our Austrian Cuisine Cooking Class at Milestone Culinary Arts Center. Enjoy and we hope to see you in August for our English Cuisine Cooking Class!

Wiener Schnitzel
Yield: 8 Servings

8 – 3 ounces pork tenderloin, pounded

For the breading:
1 cup flour
4 eggs
1 cup breadcumbs
Salt and pepper to taste
Oil for frying

Pound the meat thin and cut the fringes carefully. Salt lightly, bread them and put them in a saucepan and fry both sides of them in hot fat. There should be enough fat in the saucepan so that the schnitzel float in the saucepan and do not touch the bottom.


Prepare three plates: Put flour on one, breadcrumbs on a second and two eggs that have been whisked. Cover the meat first in the flour, then in the egg and finally in the breadcrumbs.

2 Responses to Wiener Schnitzel

Sadie Prater says: August 6, 2008 at 11:38 am

We have just gotten the menu for the English cooking class:

Scotch Eggs
Goat Cheese Stuffed Pear and Walnut Salad
Shepherd’s Pie
Courting Cake
Wimbledon Cup

So good I can almost taste it!

-Sadie, Assc. Director Patron Services