By Kim D. on September 03, 2006
Photo by threeovens
Photo by threeovens
"This recipe is almost identical to what I had at an authentic German restaraunt. The recipe comes from "The German Cookbook" by Mimi Sheraton, which I altered slightly. I like to serve it with fried German potatoes and a melody of peas, carrots and corn."
Serving Size: 1 (124 g)
Servings Per Recipe: 4
"This was really good. I will definitely make it again. My husband had two helpings. I felt 1/2 a lemon flavored this perfectly. I used the second 1/2 the lemon to flavor a pitcher of iced tea:))"
"I am German and have had lots of Wiener Schnitzel in Europe. This is an excellent recipe and very authentic. I tried it with turkey cutlets because veal wasn't available. The Schnitzel turned out perfectly! Thanks for the detailed, step-by-step instructions. Frying the meat in shortening makes all the difference, I think."
"This was okay, but needed more seasoning ( I added pepper). The directions did not say what to do with the second half of the lemon. I squeezed it on the cooked cutlets. The amount (pounds) of veal should be stated. It was just okay, perhaps seasoned bread crumbs would be better?"
"This is the best Wienerschnitzel recipe!.I don't ordinarily eat veal (it's the little cow thing,ya know) but I received some as part of a meat package plan so of course I didn't want to waste it.My son said it was a real treat,and I have to say it was authentic to the recipe I had as a child when we went to our favorite German Buffet.."Wally's on the Hill".Brought back some great memories!..thanks again Candace ,AKA Messy Kitchen Maid"
"Great recipe! I made it tonight for supper and didn't change much except I used fresh whole wheat bread with a package of saltine crackers mixed in the blender. I think this is the first time I haven't had the "breaded" part fall off the cutlet while cooking :) 5 stars and added to my cookbook!"