*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
My German mother and grandmother made schnitzel just like this, but you must try it with a squeaze of lemon, as some of the other reviewers have noted. It's a wonderful flavor (even though you might only think of squeazing lemon over fish - trust me, it's great). Consider serving it with cranberry sauce. In germany they have something like this, with small berries, but I haven't seen it here. Cranberry is close though.
Very European, my dh is from Prague and this is a staple in our diet. To save on costs, I always purchase an entire pork loin roast, cut it in 3 portions and use for different meals. Veal is expensive. Take a piece of pork loin, slice and pound. It's just as good as veal. Also, if your taste is too bland (as others stated), make sure you take the pounded meat, dredge it in flour that is salted and peppered, dip in egg/milk misture (I salt/pepper it a bit too), and then dip in salted bread crumb mixture. Face it, a lot of the seasoning gets lost in the frying. Salting flour helps a ton and keep seasoning near the meat! We serve with authentic german potato salad, and bread on the side. I'm american and this reminds me of our breaded tenderloin, so I like to have it on bread with cheese and ketchup (but don't tell anybody!)
This recipe has been in our family for decades and I too found it messy to prepare but worth the trouble and make it regularly with both veal and chicken. Recently, I have started clarifying butter (up to 8 blocks at a time), storing in tupperware boxes in fridge and using it for frying with the addition of a little olive oil . It remains clear and unburnt till the end of frying not matter how big the quantity is. Frying time is no longer as dreaded and no clean up of black crusty bits in between batches.
Being from Germany this is the way my family made Schnitzel all the time. I prefer to double dip the meat with the coating. If you also don't want to spend a lot for veal you can use boneless pork chops and just pound them thin. Great recipe!!
Soooo good! I used Panko (Japanese Bread Crumbs) for a more crispy coating and it was wonderful. I also followed other's advice by squeezing lemon juice over the top before serving. Wow, that is just the thing that really sets the recipe apart from some similar American foods! Forget the gravy on this one and pass around the LEMON! Thanks for this tasty recipe.
This recipe produces a classic Wiener Schnitzel i.e. a ( preferably ) veal cutlet in the encrusted Viennese manner. Follow this recipe and you will have a delicious meal.If you are having a meal in a fine Italian restaurant e.g. il Mulino or il Nido in New York City you may notice "cotoletta alla milanese" ( " cutlet according to Milan style " )on the menu.That is the Italian counterpart of the Austrian recipe for Wiener Schnitzel. There continues to be a dispute over which country was the originator of this delicious dish. Of course the Italian recipe invariably calls for quality veal - it would be totally unacceptable in a fine restaurant to use other than veal. Be it "Wiener Schnitzel" or be it "cotoletta alla milanese" the result in English is a delicious breaded veal cutlet. Gutes Essen! Buon Appetito!
I used thinly sliced pork loin and pounded it to allow for faster cooking. This is a great recipe--we lived in Germany for a year and Schnitzel was probably our favorite dish. This turned out as well as our favorite restaurant there! A few things that have helped me as I have tried to get the frying thing right: I lightly season the meat, the flour, the eggs, and the breadcrumbs (don't over salt any of them!) so the flavor wont come off in the oil; I also put each coated slice on a wire cooling rack and allow to sit for about 30 minutes (or sit in the fridge for awhile) to avoid having the crumb coating fall off in the oil; finally, after I pull them out of the oil I put them on a [different] wire cooling rack to ensure that they stay nice and crispy and don't get soggy. I was very happy with the result. Delicious!
Delicious!! I served it with homemade mushroom gravy spaetzel green beans and topped it off with homemade cream puffs for dessert. Tasted just like the wiener schnitzel served at Schmidt's German restaurant in Columbus OH. We all loved it. I would say the prep and cook time was a little closer to an hour.
This is the exact same recipe I have been making for years. When I first met the woman who is now my wife I made this for her and she loved it. Now she makes it for me. It's one of our all time favorites. We squeeze a little fresh lemon juice over the top once plated.
This is a basic recipe for Wiener Schnitzel but I have never seen it served with ketchup before. I'm not from Germany but in Sweden we always serve them with Caprice and Anschovies file's on top. The Anchovies should be placed on the schnitzel when it's still warm so that the Anchovies melt a little bit. The Anchovies together with carprice makes the Schnitzel very tasty!
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