Recipe by Dianne
"This is a family favorite of ours, my mom got the recipe from a German lady when we lived in Germany. You may use tenderized veal in place of the cube steaks in this recipe."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
4 (4 ounce)
beef cube steaks
lemon juice, or to taste
Really, I'd like to see reviews from folks who have tried recipes, instead of nitpicking about what one has chosen to name a recipe. To be absolutely literal, schnitzel means "cutlet." Traditional schnitzel is made of veal and is known as weiner schnitzel. But, this recipe is accurately named, as it a recipe using cutlets. I have also used a similar recipe to make what I call chicken schnitzel.
That said, this recipe is very good. I did add a spice blend of salt, pepper, garlic powder and onion powder to the breading. The whole family loved it.
This, in no way, is a traditional Schnitzel recipe. The traditional German recipe call for the use of pork, specially cut from the loin area. Schnitzel made from beef is nothing but breaded beef!
This is about as true a schnitzel recipe as I've seen in my German cookbooks. It's really good. It's even better if you tenderize the pork cutlets the day before and let them soak overnight in a mix of milk and egg in the fridge (just enough to cover the cutlets). They are much more moist and flavorful. We also like to top our schnitzel with both a strip of swiss and a strip of cheddar or american cheese, then stick them in a warmed oven for a few minutes to let the cheese melt. We picked this up from a friend who was born and raised German (entire family is still there). It's wonderful.
Some of you noted that this is like chicken-fried steak. Chicken-fried steak is considered a Texas dish, BUT a lot of Germans emigrated to Texas. So chicken-fried steak is German Schnitzel, translated to American food products. Mystery solved!
Tasty, although kind of bland, comfort-food. Sometimes... that is a nice change though, from always having so many different, spicier foods. I found that 1 cup of flour & cornmeal and 3 eggs must be a 'typo' error. I wasted more than half of the dipping ingredients (and I doubled breaded). I made a sweet and sour sauce to dip into and served with mashed potatoes, green beans, fresh pineapple mixed in cottage cheese.
This was better than I expected. After the meat was brown, I drained the fat and added 1/2 cup of broth. Before serving, I added the lemon juice to the pan juices and poured it over the steaks. I'll make it again.
I made with cubed pork steaks. I loved weiner schinitzel when I spent some time in Germany. We have been unable to duplicate the scrumptious breading that we had our first week there. I had forgotten about the lemon ... thank you so much for adding that into the recipe! I think next time I will use 1/2 c cornmeal and 1-1/2 cups flour. Thanks so much!
omit the cornmeal and you have chicken fried steak. Schnitzel means meat with crust, but is traditionally made with veal or pork.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 281
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
What's cooking in San Antonio? Heavenly schnitzel with creamy sauce.
See how to make tender beef short ribs, German-style.
This recipe will make a liver lover out of even the pickiest eater.