Reviewed: Oct. 14, 2009

My husband and I loved this recipe! He ate it while he was stationed in Germany. The taste was awesome. The only alteration to the recipe was I salt and peppered the cubed pork before dredging it in the egg mixture. Will make this again!

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MayB

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Reviewed: Aug. 12, 2009

I currently live in Germany and used this as my guide as I have eaten Schnitzel many times. Schnitzel is made of whole pieces of meat and I used turkey breast. Instead of bread crumbs I used whole wheat flour and it was amazing. Made the gravy per the instructions and it tastes just like the Germans make it. Will try again with pork and chicken!

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Melinda

Cooking Level: Intermediate

Home Town: Sioux City, Iowa, USA

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Reviewed: Jul. 28, 2009

Very good, but agree the meat should be boneless chops or tenderloin, sprinkled with garlic powder and pounded. I used Panko bread crumbs. Then after browning meat I simmered in a combo of mushroom gravy mix and cream of mushroom soup for extra tenderness. Turned out great!

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angelmommy

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Reviewed: Jun. 26, 2009

I wasn't real impressed with this recipe. First off, the meat shouldn't be cubed - schnitzel is cooked as a whole cutlet of meat, either chicken, veal, or pork. Even making that change, though, I found the dish uninspiring and rather bland. I think the addition of seasonings to the gravy would improve it dramatically.

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wildmorel

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

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Reviewed: Apr. 16, 2009

Very Good. I had my first taste of Schnitzel at a local restaurant and really liked it, so I decided to try it. This recipe was good and easy. I did make the following changes. I used only 2 packs of mushroom gravy mix, I added a can of cream of mushroom soup. I seasoned my gravy mixture with parsley, garlic powder, and salt. I sauted some onions and added to the gravy mixture. Additionally, I seasoned the pork cutlets with salt and pepper before dipping them in the egg batter.

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kac2research

Cooking Level: Intermediate

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Reviewed: Mar. 11, 2009

this is the best recipe ever! i used inexpensive boneless pork chops, cubed them, and dipped them in egg and panko breadcrumbs and then fried them in butter and shortening with diced onions and mushrooms, and after that was done, i threw in more mushrooms and onions and made the gravy from that! i have a family of 8 and this meal cost maybe 7 dollars at the most! thanks, ill be making this again!!

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motherof5boys1girl

Cooking Level: Expert

Home Town: Sapulpa, Oklahoma, USA

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Reviewed: Aug. 25, 2008

This recipe was a little tough for me to do, but it was worth it in the end. My meat loving family thought it was great! I ended up sneaking some whole wheat pasta to give them a little fiber in the meal. Overall a very good experience. Thank you for sharing. :-)

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Kayti Swineford

Cooking Level: Intermediate

Home Town: Melrose, New Mexico, USA

Living In: Hampton, Virginia, USA

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Reviewed: Jul. 30, 2008

will be making this one again, Very good

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kimkim

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Reviewed: Jul. 20, 2008

Excellent. The entire family loved it. I made 4 packets of gravy since I served it with Semmelknoedel also found on this site. I made no changesadditions. Thanks for posting!

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PADutchGirl

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Reviewed: Jan. 23, 2008

Simple German home cooking. My husband has been wanting this since the 70's. Helene's recipe brought out lots of memories. Easy to play with (veal, pork, beef). We never make it the same way twice. Always comforting and delicious. THANKS!

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Mama Bear

Cooking Level: Expert

Home Town: Allegan, Michigan, USA

Living In: Yellville, Arkansas, USA

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Reviewed: Nov. 6, 2007

I have been living in germany the past 17 years...a "schnitzel" is not cut up in pieces... it is 1 whole piece of meat ... mostly pork. you can also use a cicken breast... you pound the meat so its thin. you bread it with flour, egg, breadcrumbs fry it in the pan... and the mushroom sauce is right... it comes on top of the "schnitzel" and you serve mashed potatoes and veggies with it. this here is also a german dish tho.... you call it "geschnetzeltes" which means something like "chopped up" and they serve it with rice instead of noodles. its still a good recipie.... just for somone who really wants to have the "german feeling" will get a wrong impression.....

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JennaBanana

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

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Reviewed: Oct. 25, 2007

Very tasty! I used pork loin cut in half and pounded out. I also added a bit of heavy cream to the mushroom gravy. Not exactly like what you find in Germany, but still yummy!

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shugatoo

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Reviewed: Feb. 5, 2007

Have"nt had this since I was in the military in Germany back in 73. Thanks

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49ertom

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Reviewed: Jan. 21, 2007

I think a homemade mushroom gravey would be better. It really tasted nothing like real German schitzel. But it wasn't a bad flavor.

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ladybug

Cooking Level: Intermediate

Home Town: Rochester, Minnesota, USA

Living In: Vilseck, Bayern, Germany

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Reviewed: Sep. 15, 2006

Best served fresh and hot. I added mushrooms to my gravy to make a better gravy, I recommend adding some salt and pepper to the pork for better flavor.

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