Reviewed: Mar. 27, 2012

Great recipe! It was surprisingly easy to prepare and the flavor was goood. Thanks for sharing!

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Reviewed: Nov. 10, 2011

This is truly a warm and wonderful dish! Can't say enough how great it tastes! Easy, fast and tasty - a five star dish in my book!

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FunnyNacho

Reviewed: Sep. 25, 2011

I left the pork whole and when done, addded a little butter and white wine and sauteed the mushrooms before adding the gravy mix. I will not use as much water as the gravy recipe called for next time to thicken it up just a bit. Wine is key to making this five star! Used Pinot Grigio.

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bgrayii

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Home Town: Wellsville, New York, USA

Living In: Aberdeen, North Carolina, USA

Reviewed: Oct. 16, 2010

I've made something very similar, but I do it slightly different. I take the boneless pork and flatten it out with a kitchen mallet. (Or whatever those are called:) I use the same method for the breading. Instead of the dry mushroom mix, I use golden mushroom soup and add some Riesling to it. I also prefer to use Spaetzle rather than egg noddles, but I have used Egg noddles before and it is still good.

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15 users found this review helpful

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Ryan McDonough

Reviewed: Aug. 23, 2010

Thanks so much for the post. We had such wonderful schnitzel in Germany a few years ago. This was very good. I did dredge the chops in seasoned flour after flattening to about 1/4", then dipped in egg and then in panko crumbs. I used a combination of a llittle oil and butter to brownj and the results were delicious. Since I didn't have the gravy mix, substituted au jus mix, added alittle cornstarch and a drained can of mushrooms. Using the gravy mix would have been better as even adding a little cornstarch to the au jus did not thicken as much as I would have liked. Will definitely make again! Thanks.

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Az Hummer

Cooking Level: Expert

Living In: Tucson, Arizona, USA

Reviewed: Aug. 21, 2010

I lived in Germany for six years and schnitzel and boiled potatoes was my favorite dish! I used turkey cutlets (whole) instead and did not deep fry, but cooked in a German gravy (Jager Sahne Schnitzel) after searing on both sides and put in chopped up mushrooms and just cooked it for 15 minutes altogether and it was fabulous!

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5 users found this review helpful

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Armywife2248

Cooking Level: Expert

Home Town: Anniston, Alabama, USA

Living In: Mcdonough, Georgia, USA

Reviewed: Jun. 20, 2010

Made a great Father's Day dinner, super quick and easy. Used olive oil, salt & peppered the meat before frying. Used 1 pork + 2 mushroom gravy mix and sauteed sliced mushrooms before adding to gravy. Used a wonderful hearty Gigli Toscani noodle.

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6 users found this review helpful

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CANELSON

Cooking Level: Expert

Living In: Austin, Texas, USA

Reviewed: Feb. 5, 2010

I currently live in Germany and schnitzel is big here. It is better when it's in slices then pounded (like most said), then breaded. Thats the way they make it here and it's always more tender. As long as you season it well, the sauce will turn out well.

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10 users found this review helpful

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TinyChef90

Cooking Level: Intermediate

Home Town: Summerville, South Carolina, USA

Reviewed: Dec. 6, 2009

This was FABULOUS! And so simple. I had 2 skillts going and cut the cookig time in half. My husband is German and I've started fixing one German meal a week. This is my fav so far!

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Pamlico Grams

Cooking Level: Expert

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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2 users found this review helpful