Pork Cutlets Viennese

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Pork cutlets breaded, then sautéed.

The famous «Wiener Schnitzel» [VEE-nuhr SHNIHT-suhl], always a hit with kids!

Preparation : 5 min Cooking : 10 min
280 calories/serving
  • Very easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Kid-friendly
  • Diabetes-friendly


200 g pork cutlets, thinly sliced
1 eggs size large
2 tbsp cornmeal (polenta) 16 g
1 tbsp margarine non-hydrogenated 14 g
1 tbsp canola oil 15 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.


  1. Tenderize the meat by flattening the cutlets using a meat pounder.
  2. Prepare 2 shallow dishes: beat the egg in one, and put the cornmeal in the other. Dip one cutlet at the time in the egg, let the excess egg drip off before coating the cutlet with the cornmeal. Turn the cutlets to coat both sides, then set them aside.
  3. Heat the margarine and oil in a skillet over medium-high heat, taking care not to let them burn. Add the cutlets and sauté until golden, about 4 min on each side. Add salt and pepper.
  4. Serve on the warmed plates.


The remaining beaten egg may be cooked as an omelet and served along side the cutlets.

Nutrition Facts Table

per 1 serving (110g)


% Daily Value




17 g

26 %

Saturated 3.7 g
+ Trans 0.2 g

19 %


160 mg


120 mg

5 %


6 g

2 %


1 g

4 %


0 g

Net Carbs

5 g


25 g

Vitamin A

10 %

Vitamin C

0 %


2 %


9 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 0 serving
Grain Products : ½ serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 1 ¼ servings


This recipe is :
Free  :
Excellent source of  :
Niacin, Selenium, Vitamin B1, Vitamin B12, Zinc
Good source of  :
Pantothenic Acid, Phosphorus, Vitamin B2, Vitamin B6, Vitamin D, Vitamin E
Source of  :
Folacin, Iron, Magnesium, Omega-3, Omega-6, Potassium, Vitamin A, Vitamin K
Low  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Meat and Alternatives 3
Fats 2

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