Amana Colonies Wiener Schnitzel
A thin, breaded, pan-fried pork cutlet served with a lemon wedge, a German dish preserved in the communal-style restaurants of the Amana Colonies.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Meat mallet
- •Large skillet
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 24
- carbs
- 30
- protein
- 32
- calories
- 480
Instructions
- 1
Put each pork cutlet between plastic wrap. Pound to an even quarter-inch thickness.
- 2
Season both sides of the cutlets with salt and pepper.
- 3
Place the flour, beaten eggs, and breadcrumbs into three separate dishes.
- 4
Coat each cutlet in flour, dip in egg, and press gently into the breadcrumbs.
- 5
Heat the butter and oil in a large skillet over medium-high heat until shimmering.
- 6
Fry the cutlets for 3 to 4 minutes per side until golden brown and cooked through.
- 7
Move the cutlets to a plate lined with paper towels to drain briefly.
- 8
Serve immediately with lemon wedges to squeeze over the top.
Chef's tips
Press the breadcrumbs lightly so the crust stays light and airy. Cooking with both butter and oil gives great flavor and color without burning.
Storage
Refrigerate in an airtight container for up to 2 days.
Reheating
Reheat in a 375°F oven on a wire rack to maintain crispness.
Common mistakes to avoid
- •Crowding the skillet, which makes the cutlets steam instead of fry crisp.
- •Skipping the fresh lemon wedges, which cut through the rich fried coating.
Serving suggestions
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