Julie's Viener Schnitzel

Juliann Esquivel


I have a dear friend from Germany, Gabrielle who when visiting me made this wonderful dish. I changed the meat from veal to pork and made a few other changes. When I made it for her a few years later she loved my version. It has been a favorite in my home ever since. Enjoy

pinch tips: Flour, Eggs & Breading Techniques





15 Min


1 Hr 10 Min


6 large
thick pork lionchops
6 large
eggs beaten
4 c
cracker crumbs unseasoned
1 c
clairfied butter or real butter
2 c
white flour
1 tsp
garlic powder
1 tsp
1 tsp
fresh ground black pepper
1/4 c
and a tad more water

Directions Step-By-Step

Buy nice thick pork lion chops, pound down and rinse. Paper towel dry and then season with garlic powder, salt and pepper.
Dip each pork chop and dust in flour on both sides. Next dip in egg wash(six eggs beaten) no milk/ or water in the eggs please.
Dip in bread crumbs or cracker crumbs (un-seasoned)then dip again in egg wash again and dip again in bread crumbs. (Making sure to double dip each chop in bread or cracker crumbs).
Next fry in clarified butter and real butter until golden.
When all is fried. Drain some of the butter out of the pan and add the (1/4 cup water and a tad more) to the bottom of the pan. Cover pan and put on simmer for 1 hour & 10 minutes. Serve with lemon wedges and a side of hot german potato salad. Recipe coming. Enjoy
Note: This dish is delicious because it's fried in butter. I know some people can't eat butter because high content in cholesterol. I think I spelled it right. Anyway, this dish will loose it's special flavor if fried in oil or margerine. So if you make it only occasionaly I am sure one serving wont hurt. I serve a glass of wine with this meal. Wine counteracts and lowers cholesterol. So go ahead and enjoy.

About this Recipe

Course/Dish: Pork
Other Tag: Quick & Easy