Viennese Breaded Pork Chop

by Editorial Staff

The pork chop is double-breaded. The meat remains juicy and tender with a crispy brown crust.

Summary

Prep Time	20 mins
Cook Time	10 mins
Total Time	30 mins
Course	Baking
Cuisine	Austrian

Ingredients

Pork (tenderloin, boneless loin) – 300 g
Eggs – 2-3 pcs.
Flour – 3-4 tbsp
Chopped bread rusks, white – 5-6 tbsp
Salt to taste
Ground black pepper – to taste
Vegetable oil – 2-3 tbsp

Instructions

Cut the pork across the grain into 1.5 cm slices.
Beat off, salt and pepper.
Leave it on for 15-20 minutes.
Prepare everything for breading: pour flour into one flat plate, chopped crackers into another, beat an egg in a deep plate. Dip each pork chop in flour first.
Then dip in an egg.
And then roll the pork chops in breadcrumbs.
Heat oil in a frying pan, put pork chops in a frying pan. Fry breaded chops over medium heat, first on one side for 3-5 minutes, until golden brown.
Turn over and fry the breaded chops on the other side for another 3-4 minutes until golden brown.
Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.