Schnitzel Weiner Art

As is often the case in the taxonomy of food the term schnitzel has multiple meanings and the item described has many names. Although the word “schnitzel” simply means “cutlet” in German the term usually refers to a piece of meat pounded thin, breaded, and pan fried. The preparation itself appears to have originated in Italy where it is known as cotoletta or cotoletta alla milanese which would explain why it is called milanesa in South American countries with strong Italian influence, notably Argentina and Brazil. The American version, chicken fried steak, was the invention of German immigrants to Texas.

The best known schnitzel in the US is probably the Austrian Weiner Schnitzel, or Viennese cutlet, which by law in its country of origin must be made of veal. On the other hand, Schnitzel Weiner Art, or Viennese-style cutlet, is a pork schnitzel from Germany. Confused yet? Whatever you call it this is a tasty, easy to make dish. (My version is gluten free but you could use regular flour and bread crumbs in the obvious places.)

Serves: 2


  • 2 boneless pork loin chops, about 5 to 6 ounces each
  • ½ cups white rice flour or corn starch
  • Kosher salt and freshly ground black pepper
  • 1 egg
  • ¼ cup milk
  • 2 cups corn flakes chopped to a coarse meal in a food processor
  • 2 Tbsp. olive oil
  • 1 Tbsp. butter (or duck fat if you have some)


Trim the chops of any excess fat and pound between 2 pieces of plastic wrap to an even ¼-inch thickness.

Spread the flour, or corn starch, on a plate and season with salt and pepper. Lightly beat the egg and milk together and put in a shallow dish. Spread the corn flakes onto another plate and season with salt and pepper.

Dredge each piece of meat in the flour, dip in the egg, and coat with the corn flakes, pressing lightly to form a nice coating. Lay the cutlets in a single layer on a plate lined with parchment or waxed paper and refrigerate, uncovered, for 10 to 12 minutes to allow the coating to dry out a bit and adhere to the pork.

Heat oil and butter in a non-stick skillet over medium-high heat. Gently lay the cutlets into the pan and cook until golden brown and crispy, about 3 minutes per side. Remove to a cooling rack set over a sheet pan to drain for a minute before serving with your choice of potato and vegetable.


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