This easy German recipe is one of our favorites. Boneless pork chops can also be substituted for veal and taste excellent!
This easy German recipe is one of our favorites. Boneless pork chops can also be substituted for veal and taste excellent!
This recipe is very similar to the 1950's Luchow recipe...it's astoundingly good. I make mine without the breadcrumbs, and with only one egg. Also, I do a sour cream mushroom gravy to go with it. Once the chops are removed from the pan to a warm plate, I saute mushrooms and shallots in a 2 tbsp of butter and a tbs or two of brandy, and stir in 2 tbs of fresh sour cream...it's a yummy finisher to this most delicious of recipes.Read More
This was really easy to prepare and cooked up quickly too. My family just wasn't impressed though, they both rated this a 3. They offered no suggestions as to what would have improved this. My son ate his with plum sauce and liked it that way better that way. They thought this was dry and needed a sauce of some type. Thanks, I enjoyed preparing something new.Read More
This recipe is very similar to the 1950's Luchow recipe...it's astoundingly good. I make mine without the breadcrumbs, and with only one egg. Also, I do a sour cream mushroom gravy to go with it. Once the chops are removed from the pan to a warm plate, I saute mushrooms and shallots in a 2 tbsp of butter and a tbs or two of brandy, and stir in 2 tbs of fresh sour cream...it's a yummy finisher to this most delicious of recipes.
Nice good to put a drop or two of water between the veal and the plastic as it helps the meat to be able to spread. the 3 minutes a side depends on the thickness of the veal...the recipe implies about 4 oz cutlets, which can be easily pounded out to a thiness that would cook in that amount of time. But it has to be 1/4 of an inch or so to cook enough in this time so be advised you'll need thin veal to start, not veal chops or something.
Boy did we love this! Thanks to spiderfarmer for the topping tip (mushrooms, brandy & shallots), that really made it just perfection. My husband was most impressed.
I had two chucks of pork tenderloin. I pounded them down to 1/4 inch and followed the recipe. I fixed red cabbage and parsley potatoes to go along with the wienerschnitzel for an excellent German dinner. I will fixed these again!
So quick and simple to prepare, so beautiful and delicious. To give the veal some color interest I added the parsley to the bread crumbs rather than the egg mixture, then browned it in clarified butter so it wouldn't burn. I omitted the nutmeg and, in keeping with the Italian twist of the Parmesan cheese, served this with tomato sauce with vodka and cream and farfalle (bowtie) pasta. ("Vodka Pasta a la Guido," also from this site)
I did these with beef, since I am anti-veal, but they were EXCELLENT! Came out crispy and delicious. Once I removed from the pan, I added just a touch of lemon juice, and it tasted just like Oma's Haus!
I spent my teen years in Munich and have been jonesing for Wienerschnitzel since 1987. I used pork cutlets instead of veal (I just can't bring myself to buy veal), omitted the parmesan (it just didn't seem right) and forgot the nutmeg. Served with pommes and radiisalat, the way I remembered it. It pretty much rocked. Thanks for the post!!!
This has to be the best Wienerschnitzel I have ever made! I used thin boneless Pork Chops and pounded them until I could read through them and followed the recipe exactly -Putting the breaded chops in the fridge is a must for the coating to stay put-I put the cooked chops in a 190 degree oven to stay warm and made a sauce using another poster's idea-I used mushrooms and shallots and cognac and when they were soft I added a tbs of flour and cooked it out and added whole milk to make a sauce-I salted and peppered it and it was fabulous! Well worth the extra steps but even the kids enjoyed it-The pork came out moist and tender -This recipe I will be making again-Next time for company
really really tasty! I teach a cooking class for young children and even my picky eaters enjoyed this. I did substitute pork for the veal and served with a side of Spaetzle--great German dish for my class to create! Thanks!
This rivals my Austrian friend's Wienerschnitzel! I love it. I did try it with thin pork chops and it was fabulous. Did the recipe exactly except for that. I don't doubt that veal would be excellent. Will try that soon. Thanks for the recipe!
This was really easy to prepare and cooked up quickly too. My family just wasn't impressed though, they both rated this a 3. They offered no suggestions as to what would have improved this. My son ate his with plum sauce and liked it that way better that way. They thought this was dry and needed a sauce of some type. Thanks, I enjoyed preparing something new.
Very good! My veal steaks were so tender and juicy. A great recipe thanks.
DELICIOUS...EASY...KID-FRIENDLY! Fell in love w/pork wienerschnitzel after recently dining at a German restaurant. Wanted to try and recreate that meal and this recipe worked like a charm. Substituted pork for veal. Started w/four thick boneless pork chops and cut them in half. Pounded them flat till about 1/4" thick. (8 cutlets total). Added some garlic powder (about 1/2 tsp). Did not refrigerate the cutlets b/c I didn't have time. Didn't matter...they were delicious! Served w/McCormick's "brown gravy" (buy it in a packet in spice section of grocery store) on top of the cutlets. YUM!
Easy and unbelievably tasty. Follow the recipes's suggestion and let the breaded veal sit in the fridge for a while before frying so the crust doesn't slip off in the pan.
Simple to make and kids loved it. Try with a little spaghetti and tomato sauce
Excellent recipe, I've often said with substituting pork loin cutlets for veal, seasoning then breading, it's next to impossible to tell the two apart. Real veal is very hard to come by, by saying real veal I mean milk fed. Most meat that is passed off for veal in butcher shops and supermarkets is merely baby beef,,,so save your money.
This is good, but just wanted to note that this is not a german dish, it is Austrian, to be specific it is Viennese. 'Wiener' is german for Viennese
This came out terrific. The only change I made was to omit the butter and I used olive oil instead. I refrigerated for around 3 hours and I followed the directions to cook on medium heat. I did not have the problems that some reviewers have had where they have had the coating coming off in the pan. I served with a side of lightly seasoned pasta and a simple salad of greens and a vinaigrette. Perfect!
Very good schnitzel, and easy. My husband is German and we both love schnitzel, this is the first time I made it with pork and it was delicious. Thanks for a great recipe, definitely a keeper!!
GOOD & EASY ! I have used thin sliced pork chops and also veal in this recipe. It is VERY easy, but the key is letting the meat sit in the fridge after it is breaded. Don't forget a squirt of lemon juice at the end of cooking time before it goes on your plate ! That makes a big differnce ! NOT low fat, but yummy !
Excellent, even my picky toddler ate 4 pieces! I made it with pork loin, and the directions were perfect. Thanks
This can be made with beef (scallopini cut) as well.
Great recipe! I forgot to dust the meat with flour first and it still turned out wonderful. I loved the flavors. I substituted veal for pork cutlets. Served it with spaetzle in a creamy sage sauce and applesauce on the side.
I used boneless pork cutlets to make this and it turned out great! My company was impressed!
My husband and I loved this and have made it many times. Tender and flavorful!
Very good! I used Pork Cutlets and Panko bread crumbs. Watch carefully when frying they brown real quickly. The lemon works very well! I served this with New Potatoes sauteed with butter and parsley.
We loved this recipe! The crust was crispy and delicious. It was as good as the schnitzel I've had in Germany and Austria. I topped them with a creamy mushroom sauce and served with Brie and ricotta sacchettini pasta and it was amazing! Will definitely be eating again!
I followed the recipe and used boneless pork chops. A new family favorite!
Good recipe. It works also very well with pork or beef milanesa that you can get in many Mexican stores. Thanks for sharing the recipe.
This was so incredibly yummy. I served it with penne pasta in rosemary cream sauce. Next time I will whip up a simple mushroom gravy to go with it, b/c I love lots of sauce....however, just a squeeze of lemon was perfection as well!
I used thinly pounded boneless pork chops. The breading stayed on beautifully-maybe the refrigeration helps? I served this a la holstein, topped with a fried egg and anchovies, and it was as close to the real deal as you can get at home! Don't forget the lemon, it adds a lot to the dish.
Love this recipe, we use pork and increase the egg mixture by 50%. We also add about 1/8th cup of lemon juice to the cutlets after they cook. This recipe reminds me of the dish my sister in law fixed when she came here from Germany
This is delicious! This is about the third time I have made this. The only changes I made, I used cubed pork cutlets instead of veal and I used seasoned flour. You should also try Chef John's Mushroom gravy with this (on this site)! It's all soo worth the time and effort!!
Great! Not having veal or pork on hand, I used chicken breasts that I pounded flat. They were fabulous!
This was very very good. Everyone in my family loved it. This was my first time trying veal and I will be cooking this again. I made it exactly as directed. I did have a hard time finding veal because not a lot of grocery stores carry it. But, I had the butcher at the grocery store special order it for me at another store. Boy, was I glad after I made it!
This is my go-to recipe for thinly sliced pork.
Such amazing flavor! Perfect amount of breading. I have to say, that I am used to seasoning the bread crumbs and not the egg mixture. However, I think I may do it like this from now on. I made it into a veal parmesan and served it with Grandma's butter noodles from this site. Loved it!
Just made this today for the first time. It was DEEEEEElicous. Be sure not to heat your butter up too much, or you'll brown your breadcrumbs too much. I didn't have any parsley so I substituted Oregano, and it came out mighty tasty. Searved it with mashed potatos and veggies.
I used some chops that I deboned and pounded out somewhat. I ended up fixing about 4 good sizes pans of it, and each time I added butter and a little olive oil. I knew that by the end, there wasnt going to be enough left in the pan to drizzle, so I made a mixture of melted butter with a little lemon juice and I brushed it on after I removed the meat from the frying pan. The crust absorbed it nicely but did not become soggy or anything. Everyone really seemed to enjoy it.
The recipe is great. I would give it 5 stars other than the amount of butter I used to fry them ideally. I tried using less but it left them pale and dry. I will definately use this again. Boneless pork was great too and a bargain.
I love this recipe. The detailed instructions were great, and both times I have made this the breading was just right. Thanks!
This is a good recipe but not nothing really special. It is enjoyable though.
I like to add the salt and pepper in the form of freshly cracked pepper and kosher salt right into the bread crumbs. I also always use fresh parsley as what is schnitzel without parsley potatoes and lemon slices? Beautiful recipe--thank you.
Wonderful! I didn't have time to refrigerate this time and it still turned out great. There is lots of flavor. I didn't have any juice left in the pan so I just sprinkled them with parm and lemon juice.
This recipe was absolutely wonderful. I used pork cutlets instead of veal & other than the breading coming off while cooking (make sure you move the cutlets while they're cooking or they will stick to the pan), it tasted so delicious. I will try this again and attempt to keep the breading from sticking to the pan in the future.
I used veal scallopini without pounding it, but otherwise followed the recipe exactly. It's been such a hit with the family that this recipe has made it into the regular rotation!
This was good. I thought it a little boring to serve just as is....so after I prepared it exactly like the recipe above I topped it with tomato sauce, mozzarella cheese broiled it for just a few minutes and laid it to rest on a toasted crusty roll. I couldn't just leave it like that so I sauteed onions, mushrooms and peppers and voila...a DELICIOUS and filling veal sandwich. YUMM
This is wonderful! We had a Girls Night Out with The Sound of Music as our theme--so we had this for dinner--with noodles of course, perfectly paired with Austrian wines (Gruner Veltliner and Zweigelt). We watched the movie (and sang the whole way through it) and had Salzburg Mozart Chocolates for dessert! Super yummy and super fun!
My wife and I enjoyed this for two nights in a row. Served over angel hair pasta. I used pork cutlets instead of veal. I'm sure it would be great using veal and will try it in a couple of weeks.
My husband just loves this meal...absolutely delicious! & So do I!
Very good made as directed except cooked 4-5 minutes each side
Just finished eating this. Followed recipe exactly with following exceptions: used italian bread crumbs and used veal arm chops. It was very good, next time I will look for a thinner cut as they did have to cook a bit longer than recipe said. The lemon slices just made the dish. Had it with spaetzen, rye bread, and brussels sprouts. Good solid German food!
So delicious! This was the first time I'd ever had veal and it most certainly won't be the last! It cooked perfectly (a little longer than 3 minutes per side though)
Omitted the Parmesan as it did not need it. The sauce was a nice addition and didn't drown the meat. Will definitely make again.
Wonderful. The whole family called it a keeper. I used pork loin instead of veal - it was fine. Otherwise I followed the instructions. Next time I'll try the sauce mentioned by another reviewer. I served this with hot German Potato salad and red cabbage.
My entire family loved it. Even my picky eater! I used thin sliced chicken breasts. It worked perfectly.
Loved it!!! made it last night and it was delicious. one problem ws that there was not too much juice to pour over cutlets on the platter. I had to keep adding butter to pan which is a problem if we are watching fat intake/calories.
My boys and I made this after being inspired by the kids book "Bread and Jam For Frances." We all LOVED it and they've been begging for it. Today my 13yr old will make it on his own!
Simplified it for a quick lunch. Salt and pepper the flattened pork tenderloin, then plain flour, then into 2 beaten eggs with 1 Tbs veg oil added (tip I learned to keep the coating fluffy and not fuse to the meat), then bread crumbs. Deep fried in swirling oil (lifting the pot handle up and down) for better heat distribution. My 6 yr old loved it so much that he now wants it for lunch and dinner everyday and says they´re better than McD´s nuggets. I tried with the cheese in the coating but it left a sticky mess behind in the pan for the next piece, so each one got progressively darker and somewhat unappealing.
I tried this recipe because my hubby likes Wienerschnitzel. It was so delicious and both of us really enjoyed it. I followed the recipe exactly except that I used veal scallopini. My hubby asked me to make this again:) Thank you for the delicious recipe.
Even though I felt the recipe was very good, I can only give it 4 stars. I work for a German company and travel quiote frequently to Germany. I always have the Wienerschnitzel during my trips. I guess my taste is conditioned to comaparing the authentic German Weinerschnitzel to this one. It was veruy good though.
Yum! We really enjoyed this recipe and will use it again.
So so so good. My favorite veal recipe, didn't make any alterations....love it as is. Thank You!
This an easy recipe to follow and we enjoyed it a great deal. I didnt have veal so I used the cubed pork chops I had. it turned out wonderfull. we will be enjoying this in our rotation. Thanks
Absolutely loved it! The only thing I did differently was to saute the veal in olive oil and just a little butter. I will definitely make this again.
Made this exactly according to the recipe, except used pork cutlets rather than veal.It was pretty good, but both of us deemed it a bit bland. Next time, I'll lightly season the dredging flour with salt and pepper. The egg wash that was left behind still contained most of the grated cheese and parsley, and probably the salt, pepper, and nutmeg, too. So I'll put the grated cheese (Probably Pecorino Romano instead of Parmesan) and the seasonings into the crumb dredge, hoping to get a little more of those flavoring agents to remain on the meat rather than going down the drain with the spent egg wash. Lastly, I may also throw a little lemon pepper in with the crumbs.
Great recipe! I used Italian seasoned bread crumbs for more flavor. I want to try regular bread crumbs for a more authentic German taste. I will certainly make these again.
Great recipe! I added little bit of minced onion and garlic to the egg mixture. Also, instead of making a sauce to top it with, I heated up some red cabbage and dumped it on top, wonderful! This recipe is definitely a keeper! I served it with the 'Tangy German Potato Salad' recipe, also a 'keeper'.
Whole family loved this! Easy and tastes great. Not too many ingredients (which I love)
came out great just as directed. and I hate to bread food
This is one of my family's favorite recipes. I make it with some potato pancakes too and they go nuts! It comes out perfect everytime!
Delicious and easy! I only used one egg but followed the rest of the recipe as written. It was really tasty, my husband couldn't stop eating it.
Tastes just like eating it in Germany. Wonderful.
Huge hit for the high school German food assignment (yes, it's Austrian, but that was agreed to before it was done). Also a hit at home. We added peppercorn gravy to really make it stand out!
I make this with venison chops. It's fantastic!
I used cubed pork cutlets I found at the market. I didn't use the lemon slices and served with mushroom gravy
Normally, I can't leave a recipe alone. THIS ONE is perfect. Don't change a thing. (Ooops, I used Pork instead of Veal) - ok, ok, ok. Still great!!!
I made the recipe with Panko Bread Crumbs. Although it was tasty and worked out great, I suspect regular bread crumbs might have worked just as well.
I made this with thin sliced boneless pork loin. Instead if putting the parmesan in the slurry, I put it in the breadcrumbs. I think too much parmesan would get lost in the slurry. It was very tasty. Easy to do 4 pieces in a cast iron frying pan. This one is a keeper.
I loved this recipe. I was at this function where they served wienerschnitzel and I had no idea what it was. So I immediately looked for a recipe and this was excellent! I was a bit afraid because I didn't remember to refrig for 1 hr. or overnight, but it worked out well - didn't loose and coating. Thank you!!
One of our absolute favorites!
I used pork chops with this and it was really good, my whole family loves it :-)
Delicious and easy to make. I have made this recipe with both chicken breasts and pork loin, and my family loves it.
Quick and super delicious! I didn't change a thing in the recipe.
This was delicious. I did have to increase the amount of wet dip though even though I had under 1 1/2 # of Pork cutlets. I will definitely be making this again. Thanks for sharing.
You will probably want to double this recipe for larger groups. If you do, you should increase the butter and the brown sugar in the topping by a tablespoon each. Bake in a 9x12-inch casserole dish.
took me back to germany
Quick and easy, crusty and light. Didn't have a lemon. It would have improved it. But we did have beef gravy, spätzle, and German red cabbage. My husband was happy.
I followed the recipe exactly and it was delicious. I've made these for years, but this was the first time I made them and the breadcrumbs didn't fall off while cooking. Not sure if it was the egg mixture, or refrigerating before cooking. I will use this from now on!
Definitely would make it again.
Didn't really like it. I used veal and the breading seemed like it was too much.
I have made this many times...always with pork. In a word...amazing! Serve with a mushroom sauce, or your favorite tomato pasta sauce and parmesan. Delicious! Easy to make ahead and freeze for a quick easy meal.
I LOVE this recipe! My family loves this recipe! We can't make enough of it! I also use the breading/batter mix with other meats like chicken, fish and have made country fried steak with it. It's fantastic!
Delicious. Very easy and quick. We used pork loin instead of veal. This is a keeper for us.
This was so delicious I can't wait to make it again. Cooking it in the butter was like the best thing ever created it was so delicious. I served mine with some pickled red cabbage on the side and some lemons it was great.