Pork Wiener Schnitzel with Dijon Mustard
This Pork Wiener Schnitzel with Dijon Mustard is a golden, crispy pan-fried pork cutlet seasoned with Dijon mustard, salt, and pepper. Coated in egg and breadcrumbs, it’s cooked in a butter and olive oil mix for a beautiful brown crust. Served with lemon slices, it’s a classic and flavorful meal for four.
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.
Notes
Notes
For extra flavor, you can add a pinch of paprika to the breadcrumbs.
Make sure the oil and butter mixture is hot before adding the pork to get a crispy crust.
Serve immediately for best texture, garnished with fresh lemon.