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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Reviewer:

Jessica1983

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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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Diana

Cooking Level: Intermediate

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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

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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

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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

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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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MISSISSIPPIMORNING

Cooking Level: Expert

Home Town: Albany, Georgia, USA

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Reviewed: May 8, 2008

Pretty good! Purists may scoff at the title, but I enjoyed using cube steak in a new way. Thanks for the recipe!

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prothumia

Cooking Level: Intermediate

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Reviewed: Oct. 22, 2007

Really, I'd like to see reviews from folks who have tried recipes, instead of nitpicking about what one has chosen to name a recipe. To be absolutely literal, schnitzel means "cutlet." Traditional schnitzel is made of veal and is known as weiner schnitzel. But, this recipe is accurately named, as it a recipe using cutlets. I have also used a similar recipe to make what I call chicken schnitzel. That said, this recipe is very good. I did add a spice blend of salt, pepper, garlic powder and onion powder to the breading. The whole family loved it.

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TennMom

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Fairview, Tennessee, USA

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Reviewed: Jun. 18, 2005

omit the cornmeal and you have chicken fried steak. Schnitzel means meat with crust, but is traditionally made with veal or pork.

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Kim

Cooking Level: Expert

Home Town: Malaga, New Jersey, USA

Living In: Blackwood, New Jersey, USA

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Reviewed: May 31, 2005

This, in no way, is a traditional Schnitzel recipe. The traditional German recipe call for the use of pork, specially cut from the loin area. Schnitzel made from beef is nothing but breaded beef!

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MrRick

Cooking Level: Expert

Home Town: Lakewood, California, USA

Living In: Giebelstadt, Bayern, Germany

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Reviewed: Apr. 4, 2005

This was better than I expected. After the meat was brown, I drained the fat and added 1/2 cup of broth. Before serving, I added the lemon juice to the pan juices and poured it over the steaks. I'll make it again.

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