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.
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This was amazing! It fried up crispy and perfect. I coated the meat, and then let it rest in...