The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 26, 2009
EXCELLENT recipe. Whenever I come home from school, my parents beg on their knees for me to make them this schnitzel! I recommend using crushed saltines as bread crumbs, but because they add some extra saltiness, adjust the rest of the salt accordingly. Happy cooking!
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Cooking Level: Intermediate

Home Town: Cooper City, Florida, USA
Living In: Davie, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 21, 2009
Mmmmmmmmmm this turned out great. I used panko bread crumbs the crust was light and the meat was so moist. Definitly a keeper thank you
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Cooking Level: Intermediate

Home Town: Oakville, Ontario, Canada
Living In: Edmonton, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 17, 2009
This turned out great--tasted just like the ones I ate when I lived in Germany! The only thing I would add is what another reviewer said - put them in the freezer for a little while before cooking so the breading stays on better.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 6, 2008
Very good recipe. However, it is REALLY important to let the cutlets sit in the frig after flouring for 20 minutes or so. It gives much better staying power for the breading to stick. Also, watch using store bought spiced breadcrumbs (e.g. "italian seasoned breadcrumbs")...plain breadcrumbs then seasoned with a bit of parsley, garlic, salt and pepper work really well. Finally, pork cutlets work just as well as veal--it's purely dependent on your taste. Pound them thin and you'll be sure to book them quick and easy. Tasty!
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Stockholm, Stockholms, Sweden

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 28, 2008
I'm not sure why you need all the milk?? I just whisked the egg and it was fine, but I've never added milk to egg when used as a binder. Maybe I've been doing it wrong. I also mixed 1/2 Panko brdcrmbs w/ italian brdcrmbs because they hold together better while frying and stay super crisp tossed it w/ parm.cheese.. YUMMY! Made a mushroom sauce to top them with out of thanksgiving mushrooms I had leftover. Squirted a bit of lemon juice at the end... Thanks for the great idea! I had 1/2 a pork loin from a cpl days ago I needed to make into something and this hit the spot! Pounding it out makes it go a long way, made 7 good size pieces...Kids 4-12 loved it! (Minus the mushrooms :)
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Cooking Level: Expert

Home Town: Boulder, Colorado, USA
Living In: Scottsdale, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 11, 2008
This is a great basic schnitzel recipe. The key is to really make sure that the flour and bread crumbs are pressed into the pork well so the breading doesn't fall off during or after cooking. Using enough salt and pepper makes a difference too. I used more than 2 cups of italian bread crumbs and probably more flour too, but also had almost 2 pounds of pork. The pork was thin sliced pork loin chops, which I cooked on a little hotter than a medium temp (almost medium-high) on my gas stove at 2 minutes per side in about 1/2 of oil in a deep skillet. Oh, and make sure to have plenty of paper towels on hand to soak up the grease after it's cooked or the oil will take over the flavor of the schnitzel.
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Cooking Level: Beginning

Home Town: Bakersfield, California, USA
Living In: Layton, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 1, 2008
The proportions of this recipe are perfect. I'm always wasting flour, eggs and breadcrumbs when I guess. I used thin pork chops which worked perfectly. For a gravy I used the leftover sauce from "Beef Tips and Noodles" from this site. It was so tasty!
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Cooking Level: Expert

Home Town: Algonquin, Illinois, USA
Living In: Creedmoor, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 3, 2008
This was great and easy to make. Even my son loved it.
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Cooking Level: Expert

Home Town: Clovis, New Mexico, USA
Living In: Pie Town, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 25, 2007
Awesome authentic Schnitzel...I made this last week for a Christmas dinner party for 21. It was the talk of the party. My Husbands family is from Stein, Germany and I wanted to make something nice for them. My Mother-in-law raved over how good this was. She called everyone in Germany and told them what a great cook I am ! I served it with german potato salad & sauerkraut and fresh green beans with bacon. Thanks so much for this recipe. It is GREAT....
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Cooking Level: Intermediate

Living In: Blacklick, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 14, 2007
Sehr gut! This is the real Wiener schnitzel recipe!Cooked it many times. ;-)Always tastes good.
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Home Town: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 20, 2007
My family loved it.
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Cooking Level: Expert

Home Town: Plano, Texas, USA
Living In: Meridian, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 6, 2007
This schnitzel turned out even better than the ones from our local restaurant - and that is their speciality! I have made it many times and will continue to do so.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 28, 2007
This was really, really good as is; however, although not technically "German", I think this could be improved by seasoning the bread crumbs with oregano and Parmesan.
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Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 11, 2007
MMM! Works great with pork cube steak or beef cube steak. I rolled mine in corn flour, then in the egg/milk batter, then italian breadcrumbs. Terrific!
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Cooking Level: Expert

Home Town: Des Moines, Iowa, USA
Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 26, 2007
It was ok. I used veal, and some pieces were good, others tough and dry. I think it was because the thickness of the meat was a bit variable. I think pork would be better. The coating seemed to absorb quite a lot of oil as well.
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Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 13, 2007
My German, schnitzel-eating sweetie really liked this. It's inspired a regular Schnitzel Sunday at our house.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 30, 2007
This was lacking flavor, it tasted like regular breaded/floured fried pork to me, nothing special.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 22, 2007
This was good. My kids liked it.
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Cooking Level: Intermediate

Home Town: Portland, Oregon, USA
Living In: Bend, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 1, 2007
I loved this. My family isn't much on ethnic food of any kind, so I told them it was just fried pork chops. They liked it just fine then. Thanks for submitting.
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Cooking Level: Intermediate

Home Town: Warren, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 9, 2007
Excellent recipe! For a first attempt at schnitzel, I got rave reviews!
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