Excellent! I used thin chicken cutlets for my family, while I tried the veal. We all loved the crispiness of the meat. The gravy puts this recipe over the top. I wasn't sure about adding so many ingredients to gravy, but really loved the outcome. So much so, I'll tuck this into my best of 2015 file. Made for CQ2 - Switzerland. Thank you!
I made the Wiener Schnitzel & was a little disappointed it...maybe I should have made the gravy, too. Doubt if I'll make it again, though. Sorry!
Technically, we ended up with something of a hybrid: breaded, as Wienerschnitzel should be, with a wonderful Jaegerschnitzel mushroom gravy. I have to say it was excellent, and the question of breaded or not is probably a regional one. That said, this is the right approach to breading, the breading stayed in place, and the use of buttermilk was a nice twist that seems authentic but which I haven't seen before. Everyone loved it! I'll be trying this with chicken or veal soon.
Great! So simple and tasty advice would be to add extra oil when flipping the schnitzel and use a low heat as most of my peices stuck to the pan and had no batter on the one side
This got rave reviews from my DS! Plus, it took very little time to prepare. I used veal, so didn't prepare the gravy....although it sounds interesting for pork. We really enjoyed this....thanks for sharing your recipe!