We enjoyed this version of Vienna Schnitzel and I would make it again--A tip you might try--After coating the meat place on plate--Cover with plastic wrap and put in "Frig." for @ least 1/2 hour--The coating will stick much better--This was advice from my German Father-in-Law
We enjoyed this version of Vienna Schnitzel and I would make it again--A tip you might try--After coating the meat place on plate--Cover with plastic wrap and put in "Frig." for @ least 1/2 hour--The coating will stick much better--This was advice from my German Father-in-Law
DO NOT precook your chicken. Slice your chicken breast and using a kitchen mallet pound the meat out thin. Try sprinkling meat with garlic salt and paprika prior to breading it. My husband is Hungarian where Schnitzel is a very popular. You can use pork, veal or chicken. We serve this with whipped potatoes, cucumber salad, pickled red peppers or dill pickles. Yum!
Yum! Easy to prepare and tasty to eat. I didn't have cake flour, so I used all-purpose with good results. I also just pan-fried in canola oil. Served with Stacey's Fabulous Purple Potato Gratin and Roasted Asparagus with Shallots. Very flavorful meal!
This was amazing! It fried up crispy and perfect. I coated the meat and then let it rest in the fridge for half an hour and the breading stuck perfectly. I worked in small batches and moved the finished schnitzels to a rack in a warm oven and they stayed crisp and perfect until dinner was ready. I served them with "German Spaetzle Dumplings" from this site and lemon wedges to squeeze over the schnitzel and it was fantastic! We used to go out to a Bavarian/Bohemian restaurant in the area for schnitzel and spaetzle and spend a small fortune on dinner. Now I know I can make just as good at home for half the price (or less!). Thanks for this great recipe.
This is great! I seasoned the meat with salt pepper garlic powder and paprika before breading. Also served with lemons to squeeze on top. Perfect texture! Goes great with red cabbage and potatoes.
This is the finest veal I have ever eaten.....be sure to pound it thin and don't burn the oil. I am anxious to try it with pork!!
Delicious recipe--used it with pork - make sure to pound it into thin slices - and serve with lemon.
Great recipe. The breading has a perfect texture. I added 1/2 pkg of french onion soup mix to the bread crumbs gave it a little more flavour but if doing so be careful not to over salt because the soup mix is pretty salty. YUM:)
It is great but it tastes better with some lemon on it.
Although this was good it didn't taste anything like the schnitzel I've had at my local German restaurants. I'm going to keep looking for the recipe but I will probably make this again because it was pretty tasty. Thanks!
