Wiener Schnitzel with Lemon Mayo

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Wiener Schnitzel with Lemon Mayo

by Eric Low

Relish every bite of this breaded, fried pork loin are coated with a generous serving of creamy, tart Lemon Mayo!

Cuisine : European Course : Main Skill Level : Novice
Prep : 30 mins Cook : 20 mins Ready in : 50 mins Serves : 4


  • 4 slices of Pork Loin, about 1cm thick
  • 1/2 tbsp Dijon Mustard
  • 1/2 tsp Salt
  • 1/2 tsp Coarse Ground Black Pepper
  • Flour for Dusting
  • 2 Eggs, beaten
  • Coarse Ground Breadcrumbs or Panko Breadcrumbs for dusting
  • 8 tbsp Mayonnaise (For the Tartare Sauce)
  • 1 tbsp Capers, chopped (For the Tartare Sauce)
  • 1 tbsp Gherkins, chopped (For the Tartare Sauce)
  • 1 large Hard Boiled Egg, Grated (For the Tartare Sauce)
  • 1 tbsp Chopped Parsley (For the Tartare Sauce)
  • 2 tbsp Chopped Onions (For the Tartare Sauce)
  • Buttered Boiled Potatoes (Optional) or French Fries (For Garnish)


  1. Lightly flatten the pork loin pieces with a mallet or the back of a cleaver. Season pork loin pieces with mustard, salt and pepper.
  2. Dust pork loin with flour, dip into beaten egg and coat with breadcrumbs.
  3. Whisk all ingredients for sauce together and chill until ready for use.
  4. Heat oil and deep fry pork loin pieces until golden brown. Serve with lemon mustard mayo and boiled potatoes on the side.
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