Crispy Pork Schnitzel “Wiener Art” with Potato-Cucumber Salad

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 10 minutes

Quick Ingredients

• 4 boneless pork loin cutlets (5–6 oz / 140–170 g each)
• 1/2 cup (65 g) all-purpose flour; 2 large eggs + 1 tbsp milk; 1 1/2 cups (150 g) fine dry breadcrumbs
• 3/4 cup (180 ml) neutral oil + 3 tbsp (45 g) clarified butter
• Fine sea salt, black or white pepper
• 1–2 lemons, cut into wedges; 1/2 cup (120 g) lingonberry preserves
• 2 lb (900 g) waxy potatoes; 1 small English cucumber; 1 small shallot
• 3/4 cup (180 ml) low-sodium broth; 3 tbsp (45 ml) white wine vinegar; 1 tsp Dijon; 1 tsp sugar; 2 tbsp (30 ml) neutral oil
• 2 tbsp chopped chives; 1 tbsp chopped dill (optional)

Do This

• 1. Boil peeled waxy potatoes 15–20 min until just tender. Slice warm.
• 2. Whisk warm broth, vinegar, Dijon, sugar, salt, pepper; pour over warm potatoes. Rest 10 min, then fold in oil, shallot, chives, dill. Chill 20–30 min.
• 3. Thinly slice cucumber; toss with 1/4 tsp salt, rest 10 min, then pat dry and fold into salad.
• 4. Pound pork to 1/8 in (3–4 mm). Season both sides with salt and pepper.
• 5. Dredge: flour → egg → breadcrumbs (do not press). Rest breaded cutlets 5–10 min.
• 6. Heat 1/4 in (6 mm) oil + clarified butter to 350°F (175°C). Fry 2 at a time, 2–3 min/side, basting and swirling. Drain on rack; salt.
• 7. Serve immediately with lemon wedges, a spoon of lingonberry, and the cool potato–cucumber salad.

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Why You’ll Love This Recipe

• Ultra-crisp, airy crust with juicy, thin pork inside—classic “Wiener Art.”
• Balanced plate: warm-fried schnitzel meets cool, tangy potato–cucumber salad.
• Stovetop-friendly and weeknight-ready with simple pantry ingredients.
• Restaurant-worthy results with clear, foolproof technique tips.

Grocery List

• Produce: Waxy potatoes, English cucumber, shallot (or red onion), chives, dill (optional), lemons, flat-leaf parsley
• Dairy: Eggs, clarified butter (or ghee)
• Pantry: Pork loin cutlets, all-purpose flour, fine dry breadcrumbs, neutral oil, low-sodium broth, white wine vinegar, Dijon mustard, sugar, lingonberry preserves, salt, pepper

Full Ingredients

For the Schnitzel

• 4 boneless pork loin cutlets, 5–6 oz (140–170 g) each, trimmed
• 1 tsp fine sea salt, plus more for finishing
• 1/2 tsp freshly ground white or black pepper
• 1/2 cup (65 g) all-purpose flour
• 2 large eggs
• 1 tbsp (15 ml) milk or water
• 1 1/2 cups (150 g) fine, dry, unseasoned breadcrumbs (not panko)
• 3/4 cup (180 ml) neutral oil (sunflower, canola, or grapeseed), more as needed
• 3 tbsp (45 g) clarified butter (Butterschmalz) or ghee

For the Potato–Cucumber Salad

• 2 lb (900 g) small waxy potatoes (Yukon Gold or similar), peeled
• 3/4 cup (180 ml) low-sodium chicken or vegetable broth, warmed
• 3 tbsp (45 ml) white wine vinegar (or apple cider vinegar)
• 1 tsp Dijon or mild mustard
• 1 tsp granulated sugar
• 1/2 tsp fine sea salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 2 tbsp (30 ml) neutral oil
• 1 small English cucumber (about 300 g), thinly sliced
• 1 small shallot (about 30 g), thinly sliced
• 2 tbsp chopped fresh chives
• 1 tbsp chopped fresh dill (optional)

To Serve

• 1–2 lemons, cut into wedges
• 1/2 cup (120 g) lingonberry jam or preserves
• 2 tbsp finely chopped flat-leaf parsley

Step-by-Step Instructions

Step 1: Cook and slice the potatoes

Place peeled potatoes in a pot, cover with cold water by 1 inch (2.5 cm), and add a generous pinch of salt. Bring to a boil, then simmer 15–20 minutes until just tender when pierced. Drain and let steam-dry 5 minutes. While still warm but cool enough to handle, slice into 1/4-inch (6 mm) rounds and place in a large bowl.

Step 2: Dress the warm potatoes and chill

In a small saucepan, warm the broth. Whisk in vinegar, Dijon, sugar, 1/2 tsp salt, and 1/4 tsp pepper until dissolved. Pour over the warm sliced potatoes and gently fold to coat. Rest 10 minutes so the potatoes absorb the dressing, then fold in the neutral oil, shallot, chives, and dill (if using). Refrigerate 20–30 minutes to serve cool and refreshed.

Step 3: Prep the cucumber

Thinly slice the cucumber. Toss with a scant 1/4 tsp salt and let stand 10 minutes to draw out excess moisture. Pat dry with paper towels. Before serving, fold the cucumber into the cooled potatoes. Taste and adjust with a splash of vinegar, a pinch of salt, or more chives as needed.

Step 4: Pound and season the pork

Place each cutlet between two sheets of plastic wrap or parchment. Using a meat mallet or rolling pin, gently pound to 1/8 inch (3–4 mm) thickness, keeping edges from tearing. Season both sides evenly with 1 tsp salt and 1/2 tsp pepper total.

Step 5: Set up the breading station

Arrange three shallow dishes: flour in the first; eggs beaten with 1 tbsp milk in the second; breadcrumbs in the third. Working one cutlet at a time, dredge in flour (shake off excess), dip in egg (let excess drip), then coat in breadcrumbs, lightly pressing only enough to adhere and gently fluffing so the coating stays loose. Set breaded cutlets on a rack and rest 5–10 minutes.

Step 6: Pan-fry the schnitzel

Heat a large, wide skillet (12-inch/30 cm) over medium to medium-high heat. Add neutral oil and clarified butter to a depth of about 1/4 inch (6 mm). Heat to 350°F (175°C) — a breadcrumb should sizzle immediately and turn golden in 15–20 seconds. Fry 2 cutlets at a time, 2–3 minutes per side, gently swirling the pan and spooning hot fat over the tops to create the characteristic wavy, blistered crust. Turn once. The pork should reach 145°F (63°C). Transfer to a rack, sprinkle with a pinch of salt, and keep warm (up to 10 minutes) in a 250°F (120°C) oven while you fry the remaining cutlets.

Step 7: Plate and serve

Arrange schnitzel on warm plates. Add a generous spoon of lingonberry preserves and a lemon wedge (or two) to each plate. Spoon the cool potato–cucumber salad alongside and finish the schnitzel with a light shower of chopped parsley. Serve immediately for maximum crispness.

Pro Tips

• Use clarified butter with oil: it boosts buttery flavor and raises the smoke point for crisp, even browning.
• Do not press the breadcrumbs—an airy coating “soufflés” and crisps better.
• Pound evenly to 1/8 inch; thin cutlets cook fast and stay juicy.
• Dress potatoes while warm so they absorb the broth–vinegar mixture; add cucumber after chilling to keep it crisp.
• Drain fried schnitzel on a rack, not paper towels, to keep the crust from steaming.

Variations

• Veal Wiener Schnitzel: Substitute veal top round cutlets, pounded thin. Fry as directed.
• Chicken Schnitzel: Use pounded chicken breast cutlets; reduce cooking time slightly.
• Jägerschnitzel-Style: Serve with a quick mushroom pan sauce instead of lingonberry (not traditional for Wiener Art but very tasty).

Storage & Make-Ahead

Best served fresh. Leftover schnitzel can be refrigerated up to 2 days; re-crisp on a wire rack at 400°F (200°C) for 8–12 minutes. Freeze raw, breaded cutlets on a sheet pan, then store up to 2 months in a freezer bag; fry from frozen, adding 1–2 minutes per side. The potato–cucumber salad keeps 2 days in the refrigerator; if making ahead, chill potatoes with dressing and add cucumber and herbs just before serving. Lingonberry preserves keep for weeks chilled.

Nutrition (per serving)

Approximate: 880 calories; 45 g protein; 94 g carbohydrates; 36 g fat; 5 g fiber; 1,000 mg sodium. Values will vary based on frying fat absorption and exact ingredient brands.