Love it- I always serve with a lemon wedge and hot german potato salad.

Wunderbar! We don't eat veal, so I used pork cutlets instead. Very good and very easy.

This tasted just like the original Wiener Schnitzel I have enjoyed so many times during my childhood vacations in Austria! I followed the instructions exactly, using bread crumbs from a package my aunt brought home from her vacation in Austria, and the schnitzels turned out golden brown and crisp. A bit of lemon juice sprinkled over the schnitzels finished the recipe.

I used pork chops pounded thin. This was excellent. We squeezed lemon juice on the finished schnitzel (right before eating). Will make again and again!

Starting at the grocery store with a "let's have a German dinner", we feasted well with this recipe. Veal was $10+ per pound, but thin sliced chicken breast was less than half that -- so we made "puten schnitzel". (Most restaurants we visited in Germany had veal, aka wiener, and turkey, aka puten, options... our chicken worked great) I picked this recipe as it fried, but didn't DEEP fry the meat. For 6 generous sized portions, I managed on 2 eggs and 2-3 cups of bread crumbs. Watch the pan's heat, though, as it's a quick change from well cooked to overly dark. We served this with speatzle, cucumber salat, German potato salat, and store bought pretzel bread. Wunderbar! My high schooler took a piece of meat on pretzel bread with mustard for lunch today -- and wants it again tomorrow. Guten appetit!

Great Stuff!

it was very good but at five minute per side they were almost burnt. but after i dropped the heat a noch and cooked 4 minutes per side they were great

OMG. This is delicious! Sooo much better than the schnitzel we get at our German Pavillion!! I used pork cutlottes and made these slight adjustments: -salt& peppered the cutlottes -peppered the flour -added more salt (.5 tsp) and pepper (1tsp) and 2 dashes of seasoning salt, 2 dashes of garlic powder & 1 dash of onion powder & added a shake of dried parsley. -added more oil as needed when frying. It ended up soooo tasty & not bland at all!

This was very yummy. I did use Pork Cube Steak. My husband loved it! I did make some brown gravy for the top. I would have loved some warm german potato salad but instead just did mashed potatoes and peas.

Yum! I doubled crumbed this and used a mixture of panko crumbs & regular crumbs. Great served with hot english mustard.

Thank you for this recipe. I love German food... :) To jazz it up I added dried parsley, 1/2 tsp crushed chilis, and 1/4 cup grated parm cheese to the bread crumbs. Not exactly authentic, but if you don't tell anyone they will comment on how moist the veal is, and how crispy the coating!

Good. I'd like a bit more flavor. But this works.

This was a great recipe- my biggest problem was getting the oil the right temperature! This was really good with applesauce on top!

I too, used the Italian pre-prepared breadcrumbs; it's terrific. Oh, and pork cube steak instead of veal. No tenderizing required.

This is pretty good; however, I like to use flavored bread crumbs, for a little bit more taste. The lemon juice is definitely important, I don't think I ever saw it served in a Viennese restaurant without it. Also, someone complained that the remaining breadcrumbs were wasted. In Vienna, they often mix the remaining egg with the leftover breadcrumbs and make little "hushpuppies" out of it, to be fried in the same oil as the schnitzels (of course, they don't call them hushpuppies in Vienna). My kids love this, it makes a tasty little extra. Someone mentioned spaetzle to go with the schnitzel, but the authentic way is always potatoes, preferably Austrian potato salad (with a vinaigrette dressing and onions). Don't believe the song from "Sound of Music" - Wiener Schnitzel is not to be served with noodles!