Skip to main content New<> this month
Get the Allrecipes magazine
January 06, 2006

This is fantastic, and tastes very much like what I used to buy at the butcher shop while living in Germany! I made two changes--used fresh mushrooms instead of canned and I used the thin 'breakfast style' pork slices so that I wouldn't have to pound the meat. To make an even thicker, crispier crust, I dipped the pork in the egg and then in the breadcrumbs, and then did that again. I had this as the main dish for my "Oktoberfest"-themed cooking club, and it was a raving success--especially for a bunch of women who are not big fans of fried meat! I served it with Spaetzle and Rotkohl (red cabbage). I've made it several times for family and friends, and it turns out excellent every time. Thanks for the great recipe!

  1. 533 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars