- Most Helpful
- Highest Rating
This is the BEST recipe for pork sschitzel ever! I have been making it for a long time...not sure where it originated from but great none the less! I f you go tno schnitzel, them pound boneless pork....same thing really.
I made this for dinner tonight to accompany spaetzel. My family (and I of course) devoured it, scraping every last lick of the sauce off the plate. I did change up the recipe a bit. I used very thin cut turkey cutlets instead of pork (simply because it's all I had), substituted heavy cream for sour cream (due to DH's food aversion) and omitted the dill (another of DH's aversions). The "turkey" schnitzel turned out moist, tender, crispy on the outside and seasoned just right. And the sauce--oh the decadent, velvety sauce--was wonderful over the schnitzel as well as the spaetzel. It was truly a rich and flavorful German Sunday dinner. Thanks for sharing this recipe! Yum!
Hey Chippy! Thanks so much for posting this recipe. The store didn't have pork cutlets so I used boneless thin pork chops, no salt chicken broth and corn flake crumbs since I was out of bread crumbs. A winner that I'll be making again soon.
I love this. I spent three years in Germany and I love schnitzel. The sauce is outstanding. I made this according to the recipe, but have a hard time finding pork cutlets. I have a butcher that has pre-breaded pork cutlets or veal cutlets (1/3 veal, 2/3rd pork). It saves a ton of time and they work great with the cooking method and the sauce, but require a little extra cooking time (about 4-5 minutes per side). Absolutely a keeper recipe, thanks!
I got my local grocer to fix me (they arent normally in the meat cases) some pork cutlets just so I could make this recipe. They reminded me so much of the ones I order at our local German Bar & Pub. Very, very good!!! I didnt change anything in the recipe since I had never made schnitzel before and they were perfect just the way they were! I'll be making this again. Thanks for sharing.
Very, very good recipe. I didn't have pork cutlets, so used thin bone-in chops. The flavor was fantastic. Will have this again. Thnx for posting, Chippy.
Wow, perfection! Thank you!
By far the best Schnitzel I have ever fixed. I did I used the japaneese bread crumbs. I think they were called panko. They made them really crispy. Next time I would double the sauce though. It really made the dish.
I normally make this with soda cracker crumbs. Tried this & really enjoyed it this way. Really liked the flavor of the sauce to put on it.I used pork steak & cut off the fat before pounding.It went very well with buttered noodles & I will definitely make it again.
This was pretty good. I made a few changes to adjust to my family's taste, but overall it was enjoyable. Thanks Chippy!