Reviewed: Oct. 28, 2009

I used pork in place of veal, and topped with a generous sprinkling of sweet paprika and fresh lemon juice, like I had it at a German restaurant. Loved this recipe!

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Oct. 25, 2009

It tasted great! And it was easy to make. Made it this way for many years. I like using peanut oil when frying, it gives you a great taste and flavor.

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PAUL B

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Reviewed: Oct. 7, 2009

This worked really well and the breading stayed on which is always my biggest goal with breaded meats. I think that if I made my own bread crumbs instead of using canned and maybe used lard or a butter/shortening blend it would taste very authentic. It did make me crave the lemon slice that is served on it in my region of Germany. I will use this recipe again. I seasoned the meat and used thin cut pork chops.

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Tara Gosse

Cooking Level: Professional

Home Town: Grayson, Kentucky, USA

Living In: Murfreesboro, Tennessee, USA

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Reviewed: Oct. 7, 2009

I gave it 5 stars with all the review suggestions added...definitely need to add seasonings to each dipper. I fried in olive oil and it was fantastic. Used pork loin. We had it for our oktoberfest party on saturday and then again on sunday cuz it was so good!!!! will definitely make again!!!

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LFERONTI

Cooking Level: Intermediate

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Reviewed: Oct. 2, 2009

Easy and good!

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mominapocket

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

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Reviewed: Sep. 23, 2009

I used cube steaks and seasoned my 1/2 cup of flour with 2 tsp salt and 1/2 tsp pepper. Once my steaks were coated with the bread crumbs I let them sit for about 10 minutes for the breading to set then cooked them. When they were cooked, I sprinkled with lemon juice and served them with a fried egg on top. We loved it! Served with German potato salad and grilled okra.

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kehn

Cooking Level: Expert

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Reviewed: Sep. 23, 2009

Schnitzel is about as Austrian as you can get! Lived in Vienna for many years, and most folks made this with very thin pork cutlets, which have been pounded even thinner. In Austria, this is served with "gemischten Salat" - mixed salad, e.g., potato, cucumber, green. Definitely not with French fries and ketchup!

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MP Mueller

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Reviewed: Jul. 27, 2009

What a wonderful recipe! Easy to make and very delicious. I used pork instead of veal and my cooking time was different because of the thickness of the meat.

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templina71

Cooking Level: Intermediate

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Reviewed: Jul. 9, 2009

AWSOME!

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Mtcrloss87

Cooking Level: Intermediate

Home Town: Elkins Park, Pennsylvania, USA

Living In: Hatboro, Pennsylvania, USA

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Reviewed: Jun. 21, 2009

I made this with veal and the Kaese Spaetle to complement....delicious combo. It tastes just like we were in Germany.

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alpitt

Cooking Level: Intermediate

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Reviewed: Jun. 4, 2009

I used pork instead of veal as many other people did. I should say my husband did, he made it. I served German potato salad and applesauce with it. Next time will try some lemon on it as suggested by others. Also will make or buy some dark German bread to go with the meal. Good recipe.

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Peggy Ann

Cooking Level: Intermediate

Living In: Laredo, Texas, USA

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Reviewed: May 10, 2009

I used pork instead of veal, and decreased the cooking time because the pork was thinner than what the recipe called for. I was raised half in Germany, and half in the U.S., so I know from first hand experience, that this is as close as it comes to an authentic German schnitzel! Yum! Thanks for the great recipe!

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nicolecaroline1023

Cooking Level: Intermediate

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Reviewed: May 8, 2009

Oh the , memories of my tour of duty in Baden-Württemberg. This recipie is great.

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Don Wyatt

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Reviewed: Mar. 21, 2009

Wonderful, even my very picky 10year old loved it! Followed one recomendation and dredged in seasoned flour and then double dipped the breading.

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MCOLVIN

Cooking Level: Expert

Living In: Olympia, Washington, USA

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Reviewed: Mar. 14, 2009

I made this with pork loin schnitzel I found at the meat counter. I added seasoning salt to the bread crumbs and mmmmmmm. My entire family loved this recipe. We ate it one night with lemon served with veggies and potatoes. A few days later I made it again but put it on Kaiser buns with Havarti cheese and a spicy mustard. Hit number 2 with the entire family--and that NEVER happens!

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timcratchit

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

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Reviewed: Feb. 11, 2009

I bought some ground veal on special and used it in this recipe. Served it with spaghetti on the side. My boys couldnt eat enough of it. I will make this on a regular basis.

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Monika

Cooking Level: Expert

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Reviewed: Jan. 21, 2009

After living in Germany for 3 years I thought this was a pretty good schnitzel recipe. When I made this schnitzel I was trying to avoid having to go to the store, so I pounded some boneless pork chops that were in the freezer to about 1/4 inch thick. I was a little annoyed because the breading was a little soggy, but I probably messed something up. My family loved it and requested I make it again, and that's always a good sign. We'll definitely have this again, but I think I'll try it with veal next time.

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Patti

Cooking Level: Intermediate

Home Town: Englewood, Colorado, USA

Living In: Woodbridge, Virginia, USA

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Reviewed: Jan. 21, 2009

My family made a similar recipe when I was growing up because my father had discovered it while stationed in Austria when he was in the army. Our variation is: after the cutlets are cooked, remove from pan, add butter to the drippings then squeeze lemon into the pan to sizzle and cook for a minute or so (it takes the bite out of the lemon). Pour some of the lemon butter sauce over the schnitzel and reserve the rest to drizzle on brocolli or potato sides. I made it with turkey cutlets already sliced to a nice thickness straight from the grocery store.

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KARIGRAPHY

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Reviewed: Jan. 10, 2009

Used pork sirloin instead of veal. Very good recipe; simple and authentic. Keep in mind that cooking times may vary depending on the thickness of the meat.

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