How to make Wiener Schnitzel vom Schwein - Pork Schnitzel with Chef John Beilfuss!

Pound out the pork chop between two sheets of cling wrap until it's about 1/4 inch thick.

Set up a dredging station with flour, egg wash (2 eggs and 1/4 cup milk), and panko breadcrumbs.

Season the pork chop with the seasoning blend on both sides.

Season the flour, egg wash, and panko breadcrumbs with a little of the seasoning blend.

Dip the seasoned pork chop into the flour, then into the egg wash, letting excess drip off, and finally into the panko, pressing the breadcrumbs in to ensure they stick.

Melt 1/2 stick of butter over medium heat until hot.

Add the breaded pork chop to the pan and cook for about 5 minutes on one side.

Flip the pork chop and cook for another 5 minutes, reducing heat slightly if needed.

Remove the cooked schnitzel to a plate to keep warm.

In the same pan, add 1/2 stick (4 tablespoons) of butter and melt it until bubbly.

Add 1/4 cup lemon juice and 1/3 cup white wine to the pan, raising the heat to bring it to a boil and reducing by half for about 3 minutes.

Add 1/3 cup heavy cream to the sauce and season with salt and white pepper, reducing until it thickens to a nice sauce consistency, about 1 minute.

Plate the schnitzel and pour the sauce over it, garnishing with chopped parsley.

Equipment Needed

Allergens