I'm from Vienna, Austria, but I have never seen Knoedel made in a pan like this. It is quite common, though to form them into balls (like someone else suggested). Another way is to make "Serviettenknoedel" (napkin dumplings), by forming a long roll, wrapping it in a cloth napkin or kitchen towel (NOT terry), and hanging this on a wooden cooking spoon into boiling water (10 minutes should do it). The finished dumpling roll is then sliced and served with stews or gravy.

Reviewed On: Jun. 6, 2009

This is pretty good; however, I like to use flavored bread crumbs, for a little bit more taste. The lemon juice is definitely important, I don't think I ever saw it served in a Viennese restaurant without it. Also, someone complained that the remaining breadcrumbs were wasted. In Vienna, they often mix the remaining egg with the leftover breadcrumbs and make little "hushpuppies" out of it, to be fried in the same oil as the schnitzels (of course, they don't call them hushpuppies in Vienna). My kids love this, it makes a tasty little extra. Someone mentioned spaetzle to go with the schnitzel, but the authentic way is always potatoes, preferably Austrian potato salad (with a vinaigrette dressing and onions). Don't believe the song from "Sound of Music" - Wiener Schnitzel is not to be served with noodles!

Reviewed On: Oct. 18, 2007

What a nice, simple and quick supper! I had only one can of baked beans, so I added a can of vegetarian chili with beans - tasted very good. Next time, I'll try it with a cornbread topping.

Reviewed On: Oct. 17, 2007