6 Reviews

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!

0 people found this helpful. Was it helpful to you? [Yes] [No]
LifeIsGood August 06, 2015

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!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Ackman October 27, 2012

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.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Lavender Lynn September 24, 2012

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

0 people found this helpful. Was it helpful to you? [Yes] [No]
Aleigha Nicole May 09, 2012

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!

0 people found this helpful. Was it helpful to you? [Yes] [No]
breezermom May 23, 2010
Wiener or Jaeger Schnitzel