Schnitzel

There is one very important thing to say: It is indifferent what sort of oil/butter you use. The fact is, you have to let the Schnitzel swim in it. At least there have to be about 1/2 inch of it. In Germany we use to take sunflower oil or Buttarina (something like the indian ghee-butter/=butter without milk-ingredients). Meat: Classically you have to take veal (Wiener Schnitzel), but most people prefer pork (Schnitzel Wiener Style). Best meat imho are at least 1 inch thick slices of the "Nuss". If you don't know what this is, go at google.de, search for "schwein nuss" and take a look at the first two results. There are pictures showing. Finally quarter a lemon, so everybody could squeeze it for him/herselfs taste over the Schnitzel. Typically in Germany we eat Schnitzel with french fries and salad.

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This just gets better every time I make it. I usually add the salt, pepper, & paprika into the flour instead of directly unto the meat. I find that if I pay attention & make sure the meat is completely coated after each round (flour, egg, breadcrumbs), the coating stays intact while frying and ends up perfectly crisp. I try to flip only once in the pan, after 7 or 8 minutes. Thanks for a delicious, exsy recipe.

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Hard as it may be, I'd give my last piece of schnitzel to my husband because he's the kind of guy who'd get out of a warm, toasty bed to put away the leftovers I forgot about just so I don't get all cold.

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Ok but a little bland. Not like what I've had before. I might have went a little too lite on the seasoning because it just didn't have a lot of flavor.

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Awesome recipe!!! I used 6 loin chops, beaten until fairly thin. Followed the seasoning and breading ingredients exactly, then fried them in coconut oil 3 at a time until they were golden and crispy. I put them in the oven for another 10 mins, just to be sure they were cooked through.They came out picture perfect, and were gone before I could even get a picture!!! My family was crazy about them, they will be a new addition our meal plan. If your looking for the perfect Schnitzel look no further!!

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Delicious! This was my first time making and eating schnitzel. My other half and I both enjoyed this recipe. As it's just the two of us, I cut the recipe in half and used cornstarch instead of flour as it really sticks well to the meat. I forgot to add the seasonings and I'm sure next time it will be even tastier when they are added. As I don't keep shortening on hand, I used a tablespoon of butter and a splash of vegetable oil. Made a great meal with Ceasar salad and mashed potato. Thanks for sharing!

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Another winner! I had a little trouble butterflying the pork chops evenly, but with some pounding it worked out just fine. I didn't have butter flavored Crisco, so I used 1/4 cup regular Crisco and a little more than 1/4 cup butter.

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Great recipe! I gave it 5 stars. This is similar to Chicken Milanese except with pork and no lemon juice or parmesan cheese. The breading taste the same. I didn't have crisco so I used oilve oil but I think the pork soaked up the oil to fast. Next time I will try crisco. I mixed my seasonings in with my flour. I also used thin cut pork chops. Thanks for a yummy recipe christine (internetnut)

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The consensus was five stars all around. My picky eater ate everything without a complaint and asked that I make it again. I made this with a turkey "steak" (beat it a bit gently) and also, instead of flour, I used cornstarch, a trick I learned in a Chinese cooking class I took some 20 years ago. It sticks well and creates a very crispy coating. A few minutes later, I had a crisp, golden brown and delicious main dish. Thanks, momstar, for a tasty version.

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Excellent schnitzel recipe. I served it with my kapusta (Sauerkraut)Kapusta (Sauerkraut) (or you could use peas and carrots), home fried potatoes, and a wedge of fresh lemon. Add some rye bread and butter too. I didn't have Butter Flavor Crisco this time so I measured almost 1/2 cup regular Crisco shortening and added butter to the 1/2 cup mark. Worked perfectly. Thanks for posting.

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I had some boneless pork loin chops and I didn't know what to do with them,so I was looking through some old post and found this recipe.It was very easy to prepare,and the taste was very close to the schnitzel that you can get at "The Gerst Haus" our loacl german restaurant.This will be a repeat at our home,thank you for posting.

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Very delicious and simple recipe (my favorite kind). I used thin-sliced bone-in pork chops, so didn't pound thin, and used vegetable oil to cook in, they still turned out great.

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Excellent recipe. I made this for our dinner yesterday. I had two thick porkchops which I butterflied. I then pounded them with a rolling pin. I sprinkled with dry Italian Salad Dressing mix before dusting with flour. This gave them a lovely flavour. I can't get crisco butter or not over here so I just used sunflower oil. I finished them off in a hot oven for about 10 minutes to make sure they were cooked through. I served them with Onion gravy and we both really enjoyed them very much. Wonderfully flavoured, tender chops. I highly recommend.

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Well, I screwed up, momstar, and it still turned out good. I had the chops soaking in the egg bath when I decided to check the recipe. I know, I know, flour first. Next time for sure. The ease of preparing this recipe lends itself well to reducing it. I only fixed two. One each, for DW and myself. I was going to serve them with fried potatoes on the side, but, time got away from me, so they got mashed, instead. a good, quick meal when one wants something a little different. Thanks for posting a keeper. jim

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I was stationed in Hanau, Germany and absolutely loved the schnitzel there. This recepie is exactly how it tasted, and was so easy to make. Thank you!

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I made this tonight for my german husband. He loved it and couldn't get enough. It was easy to make. Love it!!!

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Easy tasty recipe. The only thing I did different I cut way back on the butter - used a no stick pan and about 1 tbsp of butter - I know I love it too but I have to cut back. I fried some mushrooms with schnitzel - Excellent dinner thanks momstar

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This recipe was very easy to follow. I did however, add more flour, salt, pepper and paprika as my butterfly chops were quite large. I didn't have Crisco so I used butter. The result was a tasty, tender piece of meat that was enjoyed by all. Next time I'll try the butter Crisco as butter seemed to burn a bit; turning the crust a bit darker than I believed it should be. They were still delicious! Thanx for posting.

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I made it as written, except I only had panko crumbs. This was so simple to put together.
It turned out delicious.

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We really enjoy these and have made them more than once. I think I most enjoy the breading and that it stays on perfectly.

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