Reviewed: Jan. 8, 2011

Great German recipie.

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Reviewed: Oct. 11, 2010

Very good!!!! My close German friend showed me a recipe similar to this. You can also make this with sausage too. This is easy to make and delicious. Thank you.

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Salads4me

Cooking Level: Intermediate

Reviewed: Mar. 6, 2010

Excellent recipe. The only thing I changed was I substituted boneless pork chops for the cube steaks. My husband raved and raved. He lived in Germany for 8 years and developed a serious addiction to schnitzels. This was very authentic. I'll definitely make it again.

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Ivy

Cooking Level: Intermediate

Home Town: Baldwin Park, California, USA

Living In: Buffalo, New York, USA

Reviewed: Jan. 18, 2010

I tried this with the cube steak. It turned out good but didn't taste like schnitzel to us. It reminded me of what my Grandmother from Arkansas used to make. Probably will try it again with pork chops. Thanks for posting.

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monkey

Reviewed: Nov. 17, 2009

My husband and I really liked this. I did not expect it to be as tender as it was. I did not really like the cornmeal texture in the breading though. The only things I did different was to add garlic powder and paprika to the flour and cornmeal mixture. I also made a mushroom and onion gravy to go over it and served it all with buttered pasta. Overall an excellent recipe. I don't care if the name is possibly wrong.

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Jessica1983

Cooking Level: Intermediate

Reviewed: Apr. 30, 2009

Some of you noted that this is like chicken-fried steak. Chicken-fried steak is considered a Texas dish, BUT a lot of Germans emigrated to Texas. So chicken-fried steak is German Schnitzel, translated to American food products. Mystery solved!

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Cooking Level: Intermediate

Reviewed: Feb. 12, 2009

This is about as true a schnitzel recipe as I've seen in my German cookbooks. It's really good. It's even better if you tenderize the pork cutlets the day before and let them soak overnight in a mix of milk and egg in the fridge (just enough to cover the cutlets). They are much more moist and flavorful. We also like to top our schnitzel with both a strip of swiss and a strip of cheddar or american cheese, then stick them in a warmed oven for a few minutes to let the cheese melt. We picked this up from a friend who was born and raised German (entire family is still there). It's wonderful.

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Brigette

Cooking Level: Intermediate

Living In: Springfield, Missouri, USA

Reviewed: Feb. 9, 2009

Tasty, although kind of bland, comfort-food. Sometimes... that is a nice change though, from always having so many different, spicier foods. I found that 1 cup of flour & cornmeal and 3 eggs must be a 'typo' error. I wasted more than half of the dipping ingredients (and I doubled breaded). I made a sweet and sour sauce to dip into and served with mashed potatoes, green beans, fresh pineapple mixed in cottage cheese.

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somethingdifferentagain?!

Home Town: Pleasant Ridge, Michigan, USA

Living In: Gaylord, Michigan, USA

Reviewed: Jan. 24, 2009

Schnitzel can be made usig a variety of meats, Veal is excellent but expensive. I use pork loin sliced about 1/2 inch thick and lightly pounded out to reduce thickness. I then use bread crumbs for the crust. Be careful when frying or you will burn the outside and taint the taste.

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Allan Osborn

Reviewed: Jul. 25, 2008

I made with cubed pork steaks. I loved weiner schinitzel when I spent some time in Germany. We have been unable to duplicate the scrumptious breading that we had our first week there. I had forgotten about the lemon ... thank you so much for adding that into the recipe! I think next time I will use 1/2 c cornmeal and 1-1/2 cups flour. Thanks so much!

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