My family made a similar recipe when I was growing up because my father had discovered it while stationed in Austria when he was in the army. Our variation is: after the cutlets are cooked, remove from pan, add butter to the drippings then squeeze lemon into the pan to sizzle and cook for a minute or so (it takes the bite out of the lemon). Pour some of the lemon butter sauce over the schnitzel and reserve the rest to drizzle on brocolli or potato sides. I made it with turkey cutlets already sliced to a nice thickness straight from the grocery store.

Reviewed On: Jan. 21, 2009

Perfect for a winter day! We were snowed in for Valentine's Day and made heart-shaped sandwiches for lunch . . . I used the leftover bread and crusts to make this bread pudding. Because I wanted to use the crusts, I weighed six sliced of bread and used an equal amount of crusts (about 10 oz.) The bread was Trader Joe's white 100% whole wheat bread. I changed nothing else about the recipe - other than using golden raisins instead of black because that is what I had. It was perfect!

Reviewed On: Feb. 14, 2007