Weinerschnitzel!

From: Crafty Lady 13

On Jul 11, 2008

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.

From: Koechin (Chef)

On Jul 7, 2008

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

From: sassafrasnanc

On Jul 2, 2008

So glad I finally tried this recipe! I've had my eye on it for a while. Honestly, I was going to make Veal Scallopini tonight but I didn't have any plain breadcrumbs and only had rye bread. I used the rye bread for this and the caraway seeds added a unique and great flavor. Sorry to steer away from such a traditional recipe but I wanted to use the veal and I'm glad I made this!! It was easy and delicious. I served this with another recipe I'd had my eye on back when we were touring thru Germany in ZWT4 - "Horseradish Mashed Potatoes With Caramelized Onions"

From: Dr. Jenny

On Jun 4, 2008

DH, who is not a schitznel connosieur, but has had schnitzel, says, "this is one fine schnitzel!" Our veal cutlets were moist and tasty. The lemon was essential, in my opinion. Thanks for posting, we had a very nice meal tonight. Made for ZWT4.