- Most Helpful
- Highest Rating
Followed the recipe to a tee and the only suggestion I would make is to let the cutlets sit in a buttermilk bath prior to dipping in the egg mixture. The buttermilk bath will tenderize the meat and add a nice zip that will also help the flour stick to the cutlets.
Had this for dinner and it great! I used veg. oil and a splash of olive oil. I'll be picking up more veal to make and freeze these cutlets for a couple of easy dinners. Thanks for posting!
This was super easy and super simple. The nutmeg and lemon added a nice, authentic flavor. Made for ZWT6.
Sometimes simplicity is best. This is a fine example. Simply delicious. I especially loved the hint of nutmeg and lemon!! I used less olive oil, about 1/2 cup, and it worked just fine! Danke for posting. ~Made for ZWT6 Zee Zany Zesty Cookz~
This recipe was wonderful....I have never made Wienerschnitzel before. I had friends over to rate this and it got a 5! Made for Spring PAC 2010.
excellent basic recipe. I made this but used panko bread crumbs with saltine crackers crumbled and used milk in the egg instead of water and also put yellow mustard in with the egg mixture...Just like Guy Ferrari does! it was excellent and VERY tasty.
This was our main dish for our Christmas Eve- Eve meal. I served with Caraway Cabbage and my guys were humming with every bite. I had to use ground nutmeg but next time I will be sure to use fresh. I've noticed other recipes w/o nutmeg but it definitely put it over the top!
Delicious and easy to make! I would strongly suggest using another oil for frying the meat though. Olive oil at high heat takes on a strange smell and taste. I used safflower and only perhaps a quarter of the amount. The fresh nutmeg and lemon are a tasty combination! Make sure the breakcrumbs are finely ground. Served with spaetzle for our Menu #22502 . Thank you.
I loved this dish. I made it exactly as written, except that I didn't have plain breadcrumbs so I had to used seasoned breadcrumbs. The fresh nutmeg and lemon really added a great taste to this dish. This was even better than the Weinerschnitzel that I had gotten at a local restaurant. It reminds me of the time I was traveling with some friends through Colorado and stopped at a quaint little German town at the base of the Rocky Mountains. We decided to try one of the German restaurants, and I had chosen the Weinerschnitzel. This dish tastes exactly like theirs. This recipe is going right into my keeper file. Made for ZWT4 Family Picks.
I grew up in Germany, but had never been aware of the nutmeg. My mother must have kept that a secret. It sure adds a lot. Not to be piccky But it is :WIENER Schnitzel. The "I "is before the "E". Just like the city "WIEN" By the way the restaurants there are not allowed to call it that unless veal is used. They must say Schnitzel nach Wiener Art.( Vienna style! Koechin