Recipe by FRANKHA
"Both my mother and father were Viennese and grew up there. This was my mother's recipe. Veal can also be used in place of pork."
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oil for deep frying
6 (6 ounce) fillets
dry bread crumbs
salt and pepper to taste
We enjoyed this version of Vienna Schnitzel and I would make it again--A tip you might try--After coating the meat place on plate--Cover with plastic wrap and put in "Frig." for @ least 1/2 hour--The coating will stick much better--This was advice from my German Father-in-Law
Although this was good, it didn't taste anything like the schnitzel I've had at my local German restaurants. I'm going to keep looking for *the* recipe, but I will probably make this again because it was pretty tasty. Thanks!
Yum! Easy to prepare and tasty to eat. I didn't have cake flour, so I used all-purpose with good results. I also just pan-fried in canola oil. Served with Stacey's Fabulous Purple Potato Gratin and Roasted Asparagus with Shallots. Very flavorful meal!
DO NOT precook your chicken. Slice your chicken breast and using a kitchen mallet pound the meat out thin. Try sprinkling meat with garlic salt and paprika prior to breading it. My husband is Hungarian where Schnitzel is a very popular. You can use pork, veal or chicken. We serve this with whipped potatoes, cucumber salad, pickled red peppers or dill pickles. Yum!
This was amazing! It fried up crispy and perfect. I coated the meat, and then let it rest in the fridge for half an hour, and the breading stuck perfectly. I worked in small batches and moved the finished schnitzels to a rack in a warm oven, and they stayed crisp and perfect until dinner was ready. I served them with "German Spaetzle Dumplings" from this site, and lemon wedges to squeeze over the schnitzel, and it was fantastic! We used to go out to a Bavarian/Bohemian restaurant in the area for schnitzel and spaetzle and spend a small fortune on dinner. Now I know I can make just as good at home for half the price (or less!). Thanks for this great recipe.
This is great! I seasoned the meat with salt, pepper, garlic powder and paprika before breading. Also served with lemons to squeeze on top. Perfect texture! Goes great with red cabbage and potatoes.
This is the finest veal I have ever eaten.....be sure to pound it thin, and don't burn the oil. I am anxious to try it with pork!!
Delicious recipe--used it with pork - make sure to pound it into thin slices - and serve with lemon.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 225
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