pork schnitzel

A classic Viennese-style schnitzel is naturally coated in breadcrumbs, egg, and flour. But our schnitzel also tastes wonderfully juicy and tender when cooked naturally. To achieve this, you should always pound it before frying, whether with or without breadcrumbs, so it cooks beautifully tenderly. Natural pork schnitzel is lower in calories, making it a suitable meat for those on a tighter diet! Our pork schnitzel is also perfect for schnitzel with a rich, creamy sauce.

TipIf you have leftover schnitzel from the day before, you can also enjoy it cold. For example, slice a roll, place the cold schnitzel between the rolls, and you have a delicious snack for any time of day!

According to legend, the Wiener Schnitzel, as we know it today, was invented in Vienna in the mid-19th century. In 1848, Austrian Field Marshal Radetzky encountered the so-called "cotoletta alle milanese" in Milan and, upon his return in 1849, enthusiastically reported on this specialty to the Viennese court. However, there are some references in the literature that the breaded schnitzel was already known in Austria.

The first recipe for "baked veal schnitzel," as the traditional Wiener schnitzel is made with veal, can be found in Magdalena D. Retting's cookbook "Die Haus-Köchin" (The House Cook), published in 1827. Long before Field Marshal Radetzky's apparent discovery, this recipe also appears in the cookbook "Küche des Wohlstanden Wieners" (Kitchen of the Wealthy Viennese) from 1846. Therefore, it can be assumed that the Wiener schnitzel was indeed invented in Vienna.

But no matter how you like your schnitzel, you can buy delicious pork schnitzel from us and enjoy it plain or breaded, with potato salad or fries!