The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 2, 2009
Easy and unbelievably tasty. Follow the recipes's suggestion and let the breaded veal sit in the fridge for a while before frying so the crust doesn't slip off in the pan.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 10, 2009
This was very very good. Everyone in my family loved it. This was my first time trying veal and I will be cooking this again. I made it exactly as directed. I did have a hard time finding veal because not a lot of grocery stores carry it. But, I had the butcher at the grocery store special order it for me at another store. Boy, was I glad after I made it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 20, 2009
GOOD & EASY ! I have used thin sliced pork chops and also veal in this recipe. It is VERY easy, but the key is letting the meat sit in the fridge after it is breaded. Don't forget a squirt of lemon juice at the end of cooking time before it goes on your plate ! That makes a big differnce ! NOT low fat, but yummy !
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Cooking Level: Expert

Living In: Sherburne, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jun. 18, 2009
Very good schnitzel, and easy. My husband is German and we both love schnitzel, this is the first time I made it with pork and it was delicious. Thanks for a great recipe, definitely a keeper!!
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Cooking Level: Intermediate

Living In: Lehigh Valley, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: May 29, 2009
I used boneless pork cutlets to make this and it turned out great! My company was impressed!
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Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada
Living In: Håcksvik, Västra Götalands, Sweden

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: May 19, 2009
The recipe is great. I would give it 5 stars other than the amount of butter I used to fry them ideally. I tried using less but it left them pale and dry. I will definately use this again. Boneless pork was great too and a bargain.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Apr. 3, 2009
Yum! We really enjoyed this recipe and will use it again.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 25, 2009
Just made this today for the first time. It was DEEEEEElicous. Be sure not to heat your butter up too much, or you'll brown your breadcrumbs too much. I didn't have any parsley so I substituted Oregano, and it came out mighty tasty. Searved it with mashed potatos and veggies.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 8, 2009
Very good! I used Pork Cutlets and Panko bread crumbs. Watch carefully when frying they brown real quickly. The lemon works very well! I served this with New Potatoes sauteed with butter and parsley.
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Cooking Level: Expert

Home Town: Anchorage, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 16, 2008
This was so incredibly yummy. I served it with penne pasta in rosemary cream sauce. Next time I will whip up a simple mushroom gravy to go with it, b/c I love lots of sauce....however, just a squeeze of lemon was perfection as well!
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Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 4, 2008
My boys and I made this after being inspired by the kids book "Bread and Jam For Frances." We all LOVED it and they've been begging for it. Today my 13yr old will make it on his own!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 30, 2008
Just finished eating this. Followed recipe exactly with following exceptions: used italian bread crumbs and used veal arm chops. It was very good, next time I will look for a thinner cut as they did have to cook a bit longer than recipe said. The lemon slices just made the dish. Had it with spaetzen, rye bread, and brussels sprouts. Good solid German food!
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Kim

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 9, 2008
This was good. I thought it a little boring to serve just as is....so after I prepared it exactly like the recipe above I topped it with tomato sauce, mozzarella cheese broiled it for just a few minutes and laid it to rest on a toasted crusty roll. I couldn't just leave it like that so I sauteed onions, mushrooms and peppers and voila...a DELICIOUS and filling veal sandwich. YUMM
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Living In: Georgetown, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 19, 2008
I used veal scallopini without pounding it, but otherwise followed the recipe exactly. It's been such a hit with the family that this recipe has made it into the regular rotation!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 7, 2008
This recipe was absolutely wonderful. I used pork cutlets instead of veal & other than the breading coming off while cooking (make sure you move the cutlets while they're cooking or they will stick to the pan), it tasted so delicious. I will try this again and attempt to keep the breading from sticking to the pan in the future.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.54 star rating.
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Reviewed: Sep. 2, 2008
This was really easy to prepare and cooked up quickly too. My family just wasn't impressed though, they both rated this a 3. They offered no suggestions as to what would have improved this. My son ate his with plum sauce and liked it that way better that way. They thought this was dry and needed a sauce of some type. Thanks, I enjoyed preparing something new.
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Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA
Living In: Corpus Christi, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 2, 2008
My entire family loved it. Even my picky eater! I used thin sliced chicken breasts. It worked perfectly.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
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Reviewed: Aug. 20, 2008
Very good! My veal steaks were so tender and juicy. A great recipe thanks.
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Cooking Level: Intermediate

Living In: Caboolture, Queensland, Australia

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 18, 2008
My wife and I enjoyed this for two nights in a row. Served over angel hair pasta. I used pork cutlets instead of veal. I'm sure it would be great using veal and will try it in a couple of weeks.
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Cooking Level: Beginning

Home Town: Atlanta, Georgia, USA
Living In: St. Marys, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 15, 2008
Loved it!!! made it last night and it was delicious. one problem ws that there was not too much juice to pour over cutlets on the platter. I had to keep adding butter to pan which is a problem if we are watching fat intake/calories.
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Cooking Level: Expert

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