By Jedley on June 27, 2007
Photo by BarbryT
Photo by BarbryT
"Pan-fried breaded veal (or pork or chicken or turkey) is one of the most universal dishes, with a skrillion variations - baked with bechamel in England, served cordon bleu-style in Hungary, accompanied by ketchup in Israel and gravy in Sweden. But the best schnitzel is the original schnitzel, credit for which is contested between Milan ('cotoletta alla milanese') and Vienna ('wiener schnitzel'), which relies on the clean simplicity of fresh lemon juice. My own variation, while keeping the lemon, jazzes things up a bit with the addition of herbs and grated parmesan to the breading."
Serving Size: 1 (191 g)
Servings Per Recipe: 2
"Very good! We loved all the flavors. I used sourdough bread for the crumbs and my husband and daughter kept going back for more. The lemon is a must. Thanks!"
"This is SENSATIONAL!"
"Wow! The BF and I agree that this is the best meal we've made in a while! The instructions for this recipe were so detailed that even novice schnitzel-makers (like us) could have success! We followed the recipe exactly and our schnitzel turned out a lovely golden brown. The breading was crunchy and flavorful and the chicken itself was so moist and tender. Wonderful! We served this with mashed potatoes and green beans. Thank you for sharing this recipe! UPDATE: This recipe made it into my Book #235514 cookbook! We have enjoyed this over and over again!Thanks, Jedley - this is a fabulous recipe!"
"Well, yeah, perfect. PERFECT. You simply can't beat this preparation for schnitzel, whatever meat you use. I did use panko for my breadcrumbs but otherwise followed the recipe precisely. Completely delicious--crunchy, savory, yum."