Reviewed: Dec. 19, 2007

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!

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BRUNOSBETH

Cooking Level: Intermediate

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Reviewed: Nov. 23, 2007

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

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DANA HUME

Cooking Level: Intermediate

Home Town: Lafayette, California, USA

Living In: Boise, Idaho, USA

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Reviewed: Nov. 11, 2007

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

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SARAHKLEE

Cooking Level: Intermediate

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Reviewed: Oct. 21, 2007

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

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Jon Kerr

Cooking Level: Expert

Home Town: Des Moines, Iowa, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Oct. 18, 2007

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!

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SCHATZ814

Cooking Level: Expert

Home Town: Vienna, Wien, Austria

Living In: Arlington Heights, Illinois, USA

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Reviewed: Sep. 25, 2007

I remember thinking as I was eating my first Weiner Schnitzel in Cologne, Germany that, gosh, we have this back home, but we use a little older meat and call it Chicken-Fried-Steak! The quality of the meat is about half the deal (Tony's in Houston uses pounded Sirloin), the rest is the seasoning. Lemon works great for veal or pork or chicken but, with beef, stick with bacon-dripping cream gravy! Funny what happens when Old World favorites meet the realities and ingredients of the New World.

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FBCX

Cooking Level: Expert

Living In: Dallas, Texas, USA

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Reviewed: Sep. 22, 2007

These were fantastic, however, I think 4 cups of bread crumbs is way too much. I probably used only 2 1/2, and ended up having to throw the rest away. Yummy, though.

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KATHICOOKS

Cooking Level: Expert

Home Town: Braintree, Massachusetts, USA

Living In: Madison, Alabama, USA

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Reviewed: Aug. 30, 2007

This was great! We love schnitzel and this recipe was easy to follow and we had excellent results!

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Nettie's Sister

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Reviewed: Mar. 17, 2007

This is great, tastes like the real thing. I made it with cubed pork and it was an excellent German meal.

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Jess D.

Cooking Level: Intermediate

Home Town: Milledgeville, Georgia, USA

Living In: Louisville, Georgia, USA

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Reviewed: Mar. 1, 2007

I used 2 lbs. of boneless pork steaks, pounded very thin. I then prepared just as the recipe described, but ended up using a little less flour and only half of the bread crumbs specified. Next time I make this I am planning to maranade the pork in Italian dressing or some other concoction for a few hours first. Make this dish, you will be glad you did.

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WISEREADER

Cooking Level: Intermediate

Living In: Holland, New York, USA

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Reviewed: Feb. 26, 2007

I made this for my dad's birthday and he loved it. Huge hit!

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Abbey13

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Reviewed: Feb. 6, 2007

My whole family LOVED this! Tasted just like the weiner schnitzel we ate in Austria a few years ago. When the meat was done cooking, I threw some cooked green beans in the pan and added a bit of butter and chopped pecans. Excellent! My kids have never eaten so many green beans. Thanks!

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Crabbcakes

Cooking Level: Intermediate

Living In: Severna Park, Maryland, USA

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Reviewed: Jan. 30, 2007

Delicious--very close to the real thing I had while in Austria.

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Cyn

Cooking Level: Beginning

Home Town: Toledo, Ohio, USA

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Reviewed: Jan. 24, 2007

Great, very authentic. Thank you

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SUSANDON

Cooking Level: Expert

Home Town: Braintree, Massachusetts, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Jan. 24, 2007

pretty simple, used high grade pork. it is essential to pound it out a bit to make it soft and nicely thinned. paired it with spaetzle recipe i found at disneyland :) yum yum

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LADYVIOLA

Cooking Level: Expert

Living In: Greenfield, Wisconsin, USA

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Reviewed: Dec. 3, 2006

excellent recipe. I didn't change a thing. Tastes just like the schnitzel I had in Germany when I was a kid. Very, very good.

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tinamgarcia

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Reviewed: Nov. 9, 2006

My husband has been asking for wiener schitzel ever since we got back from a trip to Germany last year. This recipe was a huge hit and very authentic from what we had had in Europe. I used pork chops since that was what I had at home; I sauteed sliced mushrooms and onions in butter and melted pepperjack cheese and placed it on top. Delicious!

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Kelly E.

Cooking Level: Intermediate

Home Town: Thompson Falls, Montana, USA

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Reviewed: Oct. 26, 2006

This is a simple but good recipe. It tastes the way you would expect it to.

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bitch'n kitchen

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Oct. 13, 2006

DELICIOUS! I married into a German family so to impress my inlaws I served this with "authentic German potato salad" and they all loved every bite! :)

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Alison S.

Cooking Level: Intermediate

Living In: Tervuren, Vlaams-Brabant, Belgium

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Reviewed: Sep. 20, 2006

Soooo good! I used Panko (Japanese Bread Crumbs) for a more crispy coating and it was wonderful. I also followed other's advice by squeezing lemon juice over the top before serving. Wow, that is just the thing that really sets the recipe apart from some similar American foods! Forget the gravy on this one and pass around the LEMON! Thanks for this tasty recipe.

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