Reviewed: May 6, 2012

Without a doubt, worthy of 5 stars. And take the advice of others and use some lemon. I didn't have any fresh lemon so I used Lemon/Pepper spice. Awesome! The dw says it is a keeper. I used some boneless pork chops that I pounded out to the appropriate thickness. Great recipe to put in the rotation!

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Reviewer:

DaGrinch

Cooking Level: Intermediate

Reviewed: May 2, 2012

Very good. I used pork chops instead of veal, because we are not big veal fans. I pounded the pork chops very very thin and this came out great. I also only fried to just turn the outside brown and put them all in a dish and baked the rest of the way. We will definitely make again. Served with sauted onions and mushrooms on top.

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Reviewer:

kac2research

Cooking Level: Intermediate

Reviewed: Apr. 26, 2012

I tried this recipe, with chicken instead of veal. I made this for my family and they enjoyed it a lot. I think I will make this again.

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Reviewer:

happychef

Reviewed: Apr. 5, 2012

YUMMY!

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Reviewer:

JosieLLL

Cooking Level: Expert

Home Town: Uncasville, Connecticut, USA

Living In: Lemoore, California, USA

Reviewed: Nov. 5, 2011

Yummy! I have been making my husband a different international meal a month since January. I built tonight's menu around shnitzel which I had many times when I was in Germany. This did not disappoint. He loved it and so did I. I did use pork. Had the butcher slice a pork loin roast finger thick. It was tender and delicious. Spritzed it with lemon as recommended. Rounded out the meal with Spaetzle, German Green Beans and an Apple Streudle. All recipes found here this site.

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Reviewer:

tommygirl

Reviewed: Oct. 20, 2011

very good with perfect crispiness! used chicken pounded flat because I did not have veal. next time I will make a sour cream based mushroom gravy to pour over it, just like what I ate along the Rhine in Germany. Yum!

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Reviewer:

KAC2

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Oct. 19, 2011

This was the first time that I have tried to make wiener schnitzel and it tasted like any German restaurant that I have been to. I used panko for the first time to replace the bread crumbs, and it turned out fantastic! I will definitely make this again.

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Reviewer:

Amberdeena

Cooking Level: Intermediate

Reviewed: Oct. 8, 2011

Only one thing missing to make this really authentic (lived in Germany for years) and that's to soak the meat in lemon juice for 15 minutes before breading. Makes a world of difference.

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Reviewer:

Cooklet

Reviewed: Sep. 30, 2011

very Good and simple, I used panko seasoned bread crumbs for a nice light crisp. Also veal is too expensive in my area used thin sliced turkey cutlets

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Reviewer:

ptulip

Reviewed: Sep. 16, 2011

Hubby and I went to Munich during Oktoberfest and I ordered Wiener Schnitzel made with turkey. (I don't eat veal, beef or pork.) It was awesome. Just buy thinly sliced raw turkey breast meat and follow this recipe. It is wonderful!!!

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