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Showing 1-3 of 3
on June 27, 2012
on August 24, 2009
We've cooked this three times now and even my severely picky eater will eat it (just not at the table with the rest of us). It is extremely good. We prefer chicken to turkey, so we use boneless, skinless chicken breasts pounded to a uniform thickness of about half an inch. To make things easier, we also use packaged egg whites rather than separating our own. We have made it both with the reduction sauce and without, and like it both ways. A LOT! It reminds me of my childhood in Germany, when we used to drive to a little town near our city and eat at a farmhouse restaurant -- the dining room was the whole front of the house, and only had like ten tables. I'll never forget how good it was, and this dish comes very, very close.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on June 22, 2008
Unlike any other schnitzel I have had. It is just delicious and much more tender than the usual style. I did use one whole egg rather than 2 egg whites, and 2% rather than skim milk. The nutmeg adds a subtle specialness. The light sauce is perfect for the turkey.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (199 g)
Servings Per Recipe: 4