Schnitzel Recipe - Allrecipes.com
Schnitzel Recipe
  • READY IN ABOUT hrs

Schnitzel

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. In a shallow bowl, stir together the flour, cornmeal, salt and pepper. In a separate shallow bowl, whisk together the milk and eggs using a fork.
  2. Heat oil in a large skillet over medium-high heat. The oil should completely cover the bottom of the skillet. While the oil heats, dip cube steaks into the egg and milk, then dip into the flour mixture, and shake off the excess. Place in the hot skillet.
  3. Fry steaks on each side until golden brown, then reduce the heat to medium and cook until well done. Do not cover. Drizzle with lemon juice before serving.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 1 hr
  • READY IN 1 hr 10 mins
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Reviews More Reviews

Most Helpful Positive Review
Oct 22, 2007

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.

 
Most Helpful Critical Review
May 31, 2005

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!

 
Feb 13, 2009

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.

 
May 01, 2009

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!

 
Feb 10, 2009

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.

 
Apr 04, 2005

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.

 
Jun 18, 2005

omit the cornmeal and you have chicken fried steak. Schnitzel means meat with crust, but is traditionally made with veal or pork.

 
Jul 25, 2008

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!

 

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Nutrition

  • Calories
  • 677 kcal
  • 34%
  • Carbohydrates
  • 59.5 g
  • 19%
  • Cholesterol
  • 234 mg
  • 78%
  • Fat
  • 31.2 g
  • 48%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 37.6 g
  • 75%
  • Sodium
  • 1766 mg
  • 71%

* Percent Daily Values are based on a 2,000 calorie diet.

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