Reviewed: Apr. 24, 2012

Great recipe! I forgot to dust the meat with flour first and it still turned out wonderful. I loved the flavors. I substituted veal for pork cutlets. Served it with spaetzle in a creamy sage sauce and applesauce on the side.

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Reviewer:

Bakesie

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

Reviewed: Mar. 15, 2012

I like to add the salt and pepper in the form of freshly cracked pepper and kosher salt right into the bread crumbs. I also always use fresh parsley as what is schnitzel without parsley potatoes and lemon slices? Beautiful recipe--thank you.

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Reviewer:

lburch

Cooking Level: Expert

Reviewed: Mar. 6, 2012

Great recipe! I added little bit of minced onion and garlic to the egg mixture. Also, instead of making a sauce to top it with, I heated up some red cabbage and dumped it on top, wonderful! This recipe is definitely a keeper! I served it with the 'Tangy German Potato Salad' recipe, also a 'keeper'.

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Reviewer:

Julie Ann

Reviewed: Jan. 29, 2012

Great! Not having veal or pork on hand, I used chicken breasts that I pounded flat. They were fabulous!

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Reviewer:

catholiccoug

Cooking Level: Intermediate

Home Town: George, Washington, USA

Reviewed: Jan. 2, 2012

I followed the recipe and used boneless pork chops. A new family favorite!

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Reviewer:

tammyg

Home Town: Albuquerque, New Mexico, USA

Living In: Houston, Texas, USA

Reviewed: Nov. 27, 2011

This is my go-to recipe for thinly sliced pork.

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Reviewer:

conquestofbread

Home Town: Portland, Maine, USA

Living In: New Bedford, Massachusetts, USA

Reviewed: Nov. 7, 2011

Excellent recipe, I've often said with substituting pork loin cutlets for veal, seasoning then breading, it's next to impossible to tell the two apart. Real veal is very hard to come by, by saying real veal I mean milk fed. Most meat that is passed off for veal in butcher shops and supermarkets is merely baby beef,,,so save your money.

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Reviewer:

barone

Cooking Level: Intermediate

Reviewed: Oct. 28, 2011

DELICIOUS...EASY...KID-FRIENDLY! Fell in love w/pork wienerschnitzel after recently dining at a German restaurant. Wanted to try and recreate that meal and this recipe worked like a charm. Substituted pork for veal. Started w/four thick boneless pork chops and cut them in half. Pounded them flat till about 1/4" thick. (8 cutlets total). Added some garlic powder (about 1/2 tsp). Did not refrigerate the cutlets b/c I didn't have time. Didn't matter...they were delicious! Served w/McCormick's "brown gravy" (buy it in a packet in spice section of grocery store) on top of the cutlets. YUM!

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Reviewer:

Reviewed: Oct. 27, 2011

Omitted the Parmesan as it did not need it. The sauce was a nice addition and didn't drown the meat. Will definitely make again.

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Reviewer:

Stompy

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: San Antonio, Texas, USA

Reviewed: Aug. 10, 2011

This has to be the best Wienerschnitzel I have ever made! I used thin boneless Pork Chops and pounded them until I could read through them and followed the recipe exactly -Putting the breaded chops in the fridge is a must for the coating to stay put-I put the cooked chops in a 190 degree oven to stay warm and made a sauce using another poster's idea-I used mushrooms and shallots and cognac and when they were soft I added a tbs of flour and cooked it out and added whole milk to make a sauce-I salted and peppered it and it was fabulous! Well worth the extra steps but even the kids enjoyed it-The pork came out moist and tender -This recipe I will be making again-Next time for company

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