Reviewed: Apr. 17, 2005

A great quick dinner. Veal is hard to find sometimes, so I use pork too. I also like it using crushed saltines instead of bread crumbs, it comes out really crispy that way.

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Apr. 16, 2005

My German mother and grandmother made schnitzel just like this, but you must try it with a squeaze of lemon, as some of the other reviewers have noted. It's a wonderful flavor (even though you might only think of squeazing lemon over fish - trust me, it's great). Consider serving it with cranberry sauce. In germany they have something like this, with small berries, but I haven't seen it here. Cranberry is close though.

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Peachy

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Cambridge, Massachusetts, USA

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Reviewed: Jan. 18, 2005

this was easy and delicious.as good as any resterant.we had boiled cabbage,carrots and german potatoe salad with the veal.i ran out of bread crumbs so i used crackers and left over corn bread,it worked great!thanks carolin

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MOTHEROFLITTLE

Cooking Level: Intermediate

Home Town: Irmo, South Carolina, USA

Living In: Bailey, North Carolina, USA

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Reviewed: Jan. 3, 2005

This was very good. Added some lemons to squeeze over the meat to duplicate our local German Resturant.

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ESGRAHAM

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Reviewed: Dec. 29, 2004

This was great. We had 2 skillets going at once, and i used very thin cutlets of veal. It did not take long at all for them to brown in the oil, surley less than a minute on each side. After prepared,we squeezed lemon juice on it. The lemon juice made it incredible! Must have 2 people making it , one to coat veal, and one to watch it in skillet so it doesn't burn!!

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MISSNMG

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Reviewed: Nov. 8, 2004

This recipe has been in our family for decades and I too found it messy to prepare but worth the trouble and make it regularly with both veal and chicken. Recently, I have started clarifying butter (up to 8 blocks at a time), storing in tupperware boxes in fridge and using it for frying with the addition of a little olive oil . It remains clear and unburnt till the end of frying not matter how big the quantity is. Frying time is no longer as dreaded and no clean up of black crusty bits in between batches.

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MAGDALENA3

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Reviewed: Oct. 29, 2004

So, so, so simple BUT OOOH SOOOO wonderful! I now use this recipe for chicken (the kid's favorite) and cube steaks. A definite keeper!

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CBREGAN

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Reviewed: Aug. 19, 2004

You can also use pork instead of veal, and try frying it in butter-flavored Crisco. Yummy buttery taste, no burned butter.

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SCHLOOPIEMOM

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Reviewed: May 17, 2004

I used chicken instead of veal. I found it to be a bit bland w/ just salt and pepper, but I do love a thin breast in a crunchy coating like this. This recipe definately has potential w/ a little spicing up. It was a good basic fried chicken cutlet recipe.

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CHEFDALI

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Reviewed: Apr. 7, 2004

My husband, who is of German descent, loved this recipe!

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 21, 2004

An excellent meal. I made some rice with it and I thoroughly enjoyed the meal.

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VANDIERE

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Reviewed: Jan. 31, 2004

PERFECT German schnitzel! My husband and I are German and we absolutely love this recipe. It is just as good as any schnitzel I have had in Germany - if not better.

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KMBEHREND

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Reviewed: Jan. 28, 2004

I'm sure if I had lived in Germany at some point in my life, this recipe would have some sort of sentimental value and somehow hit the spot... but it really didn't do much for me. It was pretty good as far a flavor, but the crust was really easy to flake off in the pan if you flipped the meat so many times and also it was kind of messy to dip all the pieces into flour, egg, and bread crumbs. Overall okay, but not worth the hassle for the result that is produced.

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SQUIRRELGIRL

Cooking Level: Expert

Living In: Columbia, Missouri, USA

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Reviewed: Nov. 21, 2003

You can make this dish even more delicious if you put the ground pepper directly over the meat. Another trick is to use butter instead of oil. Try it, it tastes so much different!!!

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KEZSU

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Reviewed: Sep. 8, 2003

I don't eat (much) beef, so I tried this with ground turkey, and it tasted very good as well - especially with ground-up dry herb stuffing used in a pinch for breadcrumbs. I'm not much for western European food (I prefer spicier stuff such as Thai or Arabic cooking, most of the time), but this came out quite good, and the recipe's English was clear and comprehensible (never fear!)

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KLSHELLY

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Reviewed: Jan. 22, 2003

This recipe produces a classic Wiener Schnitzel , i.e. a ( preferably ) veal cutlet in the encrusted Viennese manner . Follow this recipe and you will have a delicious meal .If you are having a meal in a fine Italian restaurant , e.g. il Mulino or il Nido in New York City , you may notice "cotoletta alla milanese" ( " cutlet according to Milan style " )on the menu .That is the Italian counterpart of the Austrian recipe for Wiener Schnitzel. There continues to be a dispute over which country was the originator of this delicious dish . Of course , the Italian recipe invariably calls for quality veal - it would be totally unacceptable in a fine restaurant to use other than veal . Be it "Wiener Schnitzel" or be it "cotoletta alla milanese" , the result in English is a delicious breaded veal cutlet. Gutes Essen ! Buon Appetito !

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William Chas.Caccamise Sr, MD

Home Town: Pittsford, New York, USA

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Reviewed: Oct. 13, 2002

Delicious!! I served it with homemade mushroom gravy, spaetzel, green beans, and topped it off with homemade cream puffs for dessert. Tasted just like the wiener schnitzel served at Schmidt's German restaurant in Columbus, OH. We all loved it. I would say the prep and cook time was a little closer to an hour.

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BABSKITCHEN

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Oct. 2, 2002

Best I have had since I returned to the states from Berlin!!! THANKS FOR SHARING!

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MARLA1970

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Reviewed: Aug. 1, 2002

cool

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POWERSGE

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Reviewed: May 13, 2002

Very tasty and quick to prepare. Needed a little longer than 5mins on each side though. Also a little messy. Be careful, breadcrumbs tend to stick to pan! Cooked it in honour of the Austrian Grand Prix.

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BABS CATZ

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