Austrian Schnitzel Burger with Lemon Herb Sauce

About This Recipe

Wiener Schnitzel, breaded and pan-fried veal or pork cutlet, isn't traditionally served in a bun, but the crisp, golden crust and thin, tender meat translate naturally into a burger format that Austrian street food stalls have started serving in recent years. This recipe keeps the classic schnitzel breading technique intact — flour, egg, breadcrumbs, pan-fried in clarified butter — and simply changes how it's plated, sandwiching the cutlet in a soft roll with a lemon-herb sauce that echoes the traditional lemon wedge garnish. The pork cutlet needs to be pounded thin and even, about 5mm, so it cooks through quickly and evenly without the breading burning before the meat is done. Frying in a generous amount of clarified butter or a butter-oil blend, and gently shaking the pan while frying, is what gives a proper schnitzel its signature loose, wavy crust rather than one that clings flat to the meat. The lemon-herb sauce, a simple mayonnaise brightened with lemon zest, juice and chopped parsley or chives, stands in for the classic lemon wedge, giving the burger the same tang in a more sandwich-friendly form.

Ingredients

Serves 4

• 4boneless pork loin cutlets(pounded to 5mm thick)
• 0.5 cupall-purpose flour
• 2eggs(beaten)
• 1.5 cupsfine breadcrumbs
• 6 tbspclarified butter or neutral oil(for frying)
• 1 tspfine sea salt
• 0.5 tspblack pepper
• 0.5 cupmayonnaise
• 1 tsplemon zest
• 1.5 tbsplemon juice
• 2 tbspfresh parsley(finely chopped)
• 4soft burger buns
• 1 cupshredded lettuce

Instructions

1. 1

   Pound the cutlets

   Place each cutlet between plastic wrap and pound to an even 5mm thickness with a meat mallet. Season both sides with salt and pepper.

2. 2

   Set up the breading station

   Place flour, beaten eggs and breadcrumbs in three separate shallow dishes.

3. 3

   Bread the cutlets

   Dredge each cutlet in flour, shaking off the excess, then dip in egg, then press into breadcrumbs to coat evenly on both sides.

4. 4

   Fry until golden

   Heat the clarified butter in a large skillet over medium-high heat until shimmering. Fry the cutlets 2-3 minutes per side, gently shaking the pan while frying, until deep golden and crisp.

5. 5

   Drain and rest

   Transfer to a paper towel-lined plate to drain excess fat while you assemble the sauce.

6. 6

   Make the lemon herb sauce

   Stir lemon zest, lemon juice and parsley into the mayonnaise.

7. 7

   Assemble

   Spread the lemon herb sauce on the buns, add shredded lettuce, top with a hot schnitzel, and close with the top bun.

Variations

• •

  Veal version: use veal cutlets for a true Wiener Schnitzel, which by Austrian law can only be called that when made with veal.

• •

  Chicken schnitzel: substitute chicken breast, pounded thin, for a lighter option.

• •

  Traditional plating: skip the bun and serve the schnitzel with a lemon wedge, potato salad and lingonberry jam instead.

Storage

Best eaten immediately for maximum crispness. If needed, store the cooked, unassembled schnitzel in the fridge up to 2 days and reheat in a hot oven or air fryer to recrisp; the sauce keeps separately up to 3 days.

Frequently Asked Questions