Pork or Chicken Wiener Schnitzel


4 Pork sirloin steaks, cut about 1/2" thick (you can also substitute chicken breasts)
2-4 cups finely crushed Saltine crackers
1/2 cup olive oil
1 tablespoon canola oil
1 tablespoon butter


Pound each steak on both sides with a meat tenderizing mallet. If the steaks are very large, cut them into two pieces.

Rub each steak with olive oil on both sides, then dredge in the finely crushed cracker crumbs, packing the crumbs onto the cutlet.

Saute in canola oil and butter in a cast iron skillet over medium heat, until golden brown. Season with salt and pepper to taste.


4-6 servings

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