Pork Wiener Schnitzel is a classic breaded pork cutlet that is pan-fried until golden and crispy. Thin pork steaks are seasoned with Dijon mustard, coated in egg and breadcrumbs, and cooked in butter and olive oil. Served with a slice of lemon and simple sides, it’s a comforting and flavorful meal.
A Dish from My Childhood
This is one of those dishes that brings back many memories from my childhood. I often ordered schnitzel in restaurants when we went out to eat as a family. My mom also made the dish at home from time to time.
Back then, the sides were usually very simple. Mashed potatoes or boiled potatoes were the most common choices, often served with pickled cucumbers. As a child, I remember secretly wishing for fries instead. However, at home it was almost always mashed or boiled potatoes on the plate.
Looking back, those simple sides actually make perfect sense. The mild potatoes balance the crispy meat, while the pickled cucumbers add freshness and acidity.
The Secret to a Good Pork Wiener Schnitzel
A great pork Wiener schnitzel starts with thin cutlets. After slicing the pork loin into steaks, the meat is gently pounded until thin. This step makes the schnitzel tender and helps it cook quickly and evenly. Next comes the seasoning. I spread a thin layer of Dijon mustard on the pork and add salt and black pepper. The mustard adds flavor and also helps the coating stick to the meat.
The pork is then dipped in beaten egg and coated in breadcrumbs. I prefer to coat the meat only once. This keeps the crust light and crispy instead of thick. Finally, the schnitzel is fried in a butter-and-olive oil mixture. The butter adds flavor while the oil helps prevent burning. When done right, the crust becomes beautifully golden and crisp.
Serving Pork Wiener Schnitzel
Traditionally, schnitzel is served with a slice of lemon. A squeeze of fresh lemon juice brightens the flavors and balances the richness of the crispy coating.
Classic side dishes are simple and comforting. Mashed or boiled potatoes are very common choices, often served together with pickled cucumbers for a refreshing contrast. Fries are a popular option, especially in restaurants, and a fresh salad or roasted vegetables work beautifully as well.
For sides, try my Finnish Pickled Cucumbers, Pickled Red Onions, Creamy Beet Salad, or Homemade Air Fryer Fries. This time, I served the schnitzel with lemon slices, tomato salad, carrot and potato fries, and broccoli. The fresh vegetables and crispy fries balance the golden pork cutlets nicely.
In my version, I served the schnitzel with lemon slices, tomato salad, carrot and potato fries, and broccoli. The fresh vegetables and crispy fries balance the golden pork cutlets nicely.
Tips for the Best Pork Wiener Schnitzel
Pound the pork thin and evenly so the schnitzel becomes tender and cooks quickly. Season the meat before breading so the flavor goes directly into the pork. Make sure the butter and olive oil are hot before adding the cutlets, which helps create a crisp crust. Finally, serve the schnitzel immediately while the coating is still golden and crispy.
Pork Wiener schnitzel is a simple dish, but when prepared well, it is incredibly satisfying. The combination of crispy coating, tender meat, and fresh lemon is hard to beat.
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Pork Wiener Schnitzel with Dijon Mustard
Equipment
- eat mallet or rolling pin
- Shallow bowls for egg and breadcrumbs
- Large skillet
- Tongs or spatula
Ingredients
- 4 pork loin steaks (about 150–180 g / 5–6 oz each)
- 4 tsp Dijon mustard
- Salt and black pepper to taste
- 1 egg lightly beaten
- 1 cup 100 g breadcrumbs
- Pinch of salt and pepper for breadcrumbs
- 2 tbsp butter
- 2 tbsp olive oil
- Lemon slices for serving
- Optional sides: salad boiled potatoes, or roasted vegetables
Instructions
- Prepare the pork: Trim the pork loin steaks and cut them into individual cutlets if needed. Using a meat mallet or rolling pin, gently pound each cutlet until thin.
- Spread a thin layer of Dijon mustard on both sides of each pork cutlet. Sprinkle salt and black pepper over both sides.
- Beat the egg in a shallow bowl. In another shallow dish, mix the breadcrumbs with a pinch of salt and pepper. Dip each cutlet into the egg, letting excess drip off, then coat thoroughly in the breadcrumbs.
- Dip each cutlet into the egg, letting excess drip off, then coat thoroughly in the breadcrumbs.
- Heat the butter and olive oil in a large skillet over medium heat. Once hot, add the pork cutlets and cook for 2–3 minutes per side, until golden brown and cooked through.
- Plate the schnitzels with lemon slices on the side. Add your favorite sides such as salad, boiled potatoes, or roasted vegetables.
