Reviewed: May 1, 2012

This is sooooo good. Followed the recipe exactly and family loved it.

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Reviewed: Mar. 19, 2012

This is terrific! I was mainly looking for a way to make really nice crispy cutlets, and this was perfect. Made a few adjustments: Used chicken breast pounded thin. For bread, used panko bread crumbs, to which we added granulated garlic and a bit of paprika. After coating, we let rest in fridge for 30 minutes as suggested. We cooked in peanut oil, as it has a high smoke point, and is very nice to sutee/fry like this. After cooking, we removed the chicken from the skillet, and made a mushroom gravy - a cup or so of chopped fresh mushrooms sauteed about 5 minutes until softened; added a couple tablespoons of flour, and heated until flour was light brown. Added 1/2 cup skim milk, and 1/2 c fat-free sour cream, and cooked until thick. Season with salt & pepper and other seasonings as desired. Very quick and easy. We didn't finish all of the chicken the first night, so we had left overs next night, and they reheated beautifully in the oven, and the coating stayed nice and crip and YUMMY! We will be making this many more times with chicken or pork (or other meats.) Highly recommend!

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dogmom

Reviewed: Oct. 3, 2011

I made this tonight and followed the recipe nearly word for word... it was amazing! Instead of pork I used chicken, and cooked the fillet in a frying pan. It turned out incredibly flavorful and moist. Maybe the best piece of chicken I've made to date! A+!

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Merkelicious

Cooking Level: Intermediate

Reviewed: Jul. 6, 2011

This is a great schnitzel recipe as is, or can be a good foundation to do your own thing. First I brined the pork fillets in 4 cups of water, 1/4 cup salt, 1/4 cup sugar, and probably 1/4 to 1/3 cup of lemon juice. Next I minced one sprig of rosemary and added to the flour. I also subbed half regular bread crumbs and half panko that were chopped up finer in a food processor to get things a bit more crispy. After breading, I let the pork sit in a fridge for 30 minutes as per GERRILKY's advice, and it definitely helped keep the coating on the pork. It took about 3-4 minutes per side to get the schnitzel cooked perfect. I served with roasted asparagus and risotto.

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TruthKid

Cooking Level: Intermediate

Home Town: Amherst, New Hampshire, USA

Living In: Napoli, Campania, Italy

Reviewed: May 30, 2011

very tasty!

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maelee

Cooking Level: Expert

Reviewed: Apr. 20, 2011

Not hard to make and my German ancestry wife said it tasted as good as her Auntie's who was from Vienna. Used cake flour and panko bread crumbs but forgot the milk. Fried in olive oil in an electric fry pan. I put lemon juice over mine. Delicious

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JEREZA

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Feb. 2, 2011

Perfect. I know this recipe as "Milanesa" and usually prepare it with beef. This was a delicious and foolproof recipe and I will use it again and again. My 4-year old completed the whole process with me and when I flipped the schnitzels over to reveal them golden brown he said, "THIS IS AWESOME!" It was priceless.

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MMMICHELLE

Reviewed: Jan. 22, 2011

slice the pork very thinly from a port loin roast. Fry in electric skillet.

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Debbie

Reviewed: Nov. 7, 2010

I made this tonight for the first time. I used CAKE FLOUR (found at the Food Lion, much more fine then regular flour, no, don't use corn meal. too thick), a few EGGS and splashes of milk as well as 4C seasoned bread crumbs. I used my garage mallet to flatten roughly 12 nice sized SIRLOIN CHOPS while they were (one at a time) inside a heavy plastic bag (freezer bag). Some of them I had to cut in half because I only have a little Fry Daddy. I then patted them in the flour and rinsed them through the egg/milk before mushing them in the crumbs. Once nicely coated, I folded them into layers in a heavy platic wrap (Great Value brand at the Walmart) and put them into the fridge for as close to a half hour as my family could wait. Someone in another review had that recommendation - I endorse it. I am used to using a little chill before cooking so know it makes sense. Watch out how long you have them in the hot oil, 5 - 7 minutes is plenty. Judge the color of the brown crumbs - too dark is well done. Pork should be cooked through so make sure you watch. My wife invited the neighbors over to sample - everyone wanted seconds..!! They even ate the mixed veggies I made with..! Pefect entre and wonderful part of any meal.

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genechristopher

Reviewed: Jul. 28, 2010

Amazing recipe! It was a huge hit in my house! The only alteration I made was using crushed Melba toast instead of breadcrumbs. The reason I did this was only because I realized too late that I didn't have enough breadcrumbs for all 6 cuts of pork. The Melba toast made for a crunchier coating, but that actually improved it for me! I also found that a cup of flour was a huge waste! Next time I will use only about half a cup flour for the coating. Definately will make again, probably three or four times a month!!

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