Wiener Schnitzel

Wow! My hubby, who is German, looked skeptical when I said I was going to do this with pork (my grocery store doesn't carry veal) and, honestly, it was a chore to pound pork loin to the required thicknesses but he LOVED IT!!!!!! He's working on his 3rd piece now which will obviously cause him discomfort later but that's not my problem lol. I made the recipe exactly as written except for the pork and I also made brown gravy with a commercial mix plus milk, butter, lemon, parsley, mix of freshly ground white and black pepper, Worcestershire sauce, a few crushed red pepper flakes and seasoned salt. This recipe is a keeper! I served it with potato salad a braised cabbage (another keeper recipe from Epicurious). Thank you!!!!

• Poodle Lucy

• Airville, PA

• 2/3/2020

Just a little note. Wiener Schnitzel is a specialty from Austria, the capital is Vienna/Wien. So this is an Austrian delicacy loved by the Germans :-)

• Anonymous

• Frederick, MD

• 2/9/2018

Seasoning the wet and dry ingredients, and pounding the meat (after crappy day at work therapy) nice and thin all leads to happy little plate of perfection. Works great with pork loin too.

• Anonymous

• Harleysville, Pa

• 11/14/2014

Wow! This was SO good! I gave all the cutlets the 3-step breading process in advance, and held them on a wire rack until I was ready to do the frying (about 15 minutes later.) The way they puffed up and then wrinkled as they deflated was amazing. I used veal, but think this technique would basically work with any thin cutlet. Perhaps even fish! Simple and elegant. I used half & Half rather than cream (it's what I had), and also cut back on the salt. I also did not add the butter to the oil. I served it with the lemon wedges, but I think a beurre blanc would be perfect with them!

• egardenut

• Northern Virginia

• 1/27/2014

I love this recipe. Straangely, I have made it with boneless pork chop split and pounded and people can hardly tell that it is not veal. Also, I don't deep fry it (Too much fat), but rather saute it with minimum oil.

• pschasey

• Palm Desert, CA

• 10/4/2013

I love this recipe. Strangely, I have made it with boneless pork loin chops split in half and pounded and people can hardly tell that it is not veal. Also, I don't deep fry it (too much fat), but pan fry it with minimum oil.

• pschasey

• Palm Desert, CA

• 10/4/2013

This recipe for Wiener Schnitzel is comparable to the Schnitzel served at Karl Ratzschs and Mader, two fine established German restaurants in Milwaukee.

• lnilsen

• 4/18/2013

Haven't made this particular recipe but can add a couple thoughts just the same. Schnitzel is one of my families favorite recipes so it gets made often. Never have used butter and oil together for frying, does it really mean together? I seem to remember a lemon butter type sauce to drizzle sparingly over the cutlets from the old country but that was a while ago. (4T butter, juice 1/2 lemon, whisked.) Never have used cream in the egg dredge, typically milk to reduce calories. It's VERY important to float the cutlets in the oil, if they touch the bottom of the pan, they can burn easily and absorb more oil. A good variation is Jaeger Schnitzel, prep same way but use veal or pork loin cutlets pounded to same thickness (a plastic ziplock type bag makes this easy and clean. Use brown gravy w/mushrooms over the top. We use commercial brown gravy mix for ease and heavy on the mushrooms. For 4 servings, I'd use 2 packets of gravy and 1 to 1.5# brown mushrooms. Salting the cutlets to your taste is important to get the right flavor profile when eating and is one of the toughest to get "just right". Remember, some washes off during the egg dredge. Good Eating!

• Anonymous

• Chris, New Ulm, Mn

• 1/23/2012

I'm giving this only two forks because it was just...."meh". I come to epicurious when I want something more than just basic. If you're new to schnitzels or European cooking, this is a good, solid, no-fail recipe. It's fried but not heavy. But if you wanted something more than just a basic schnitzel, try a different recipe. I would, of course, make schnitzel again. (I live in German/Polish Milwaukee, afte all). But I wouldn't need this recipe to help me do it.

• BraverJill

• Milwaukee, WI

• 1/18/2012

Excellent. Light and tasty breaded crust, just like an authentic German restaurant in town! I used the eye of round and was very happy with it. Even my daughter who doesn't like meat, enjoyed this Schnitzel. I will definitely make again! Next time I would cut the salt down to 2tsp instead of 3tsp. I had a lot of the flour and bread crumb mixtures left over. Made recipe per directions, and could have cooked a lot more meat.

• Lorene

• Midwest

• 1/15/2012