Schnitzel

From: theblueone

On Oct 5, 2009

There is one very important thing to say: It is indifferent what sort of oil/butter you use. The fact is, you have to let the Schnitzel swim in it. At least there have to be about 1/2 inch of it. In Germany we use to take sunflower oil or Buttarina (something like the indian ghee-butter/=butter without milk-ingredients). Meat: Classically you have to take veal (Wiener Schnitzel), but most people prefer pork (Schnitzel Wiener Style). Best meat imho are at least 1 inch thick slices of the "Nuss". If you don't know what this is, go at google.de, search for "schwein nuss" and take a look at the first two results. There are pictures showing. Finally quarter a lemon, so everybody could squeeze it for him/herselfs taste over the Schnitzel. Typically in Germany we eat Schnitzel with french fries and salad.

From: dasbuchmeister

On Jan 29, 2009

I used this for a German project, and all my friends loved it! Awsome with brown gravy. Thank you so much, momstar!

From: duonyte

On Sep 27, 2006

The consensus was five stars all around. My picky eater ate everything without a complaint and asked that I make it again. I made this with a turkey "steak" (beat it a bit gently) and also, instead of flour, I used cornstarch, a trick I learned in a Chinese cooking class I took some 20 years ago. It sticks well and creates a very crispy coating. A few minutes later, I had a crisp, golden brown and delicious main dish. Thanks, momstar, for a tasty version.

From: MarieAlice

On Mar 13, 2006

Excellent recipe. I made this for our dinner yesterday. I had two thick porkchops which I butterflied. I then pounded them with a rolling pin. I sprinkled with dry Italian Salad Dressing mix before dusting with flour. This gave them a lovely flavour. I can't get crisco butter or not over here so I just used sunflower oil. I finished them off in a hot oven for about 10 minutes to make sure they were cooked through. I served them with Onion gravy and we both really enjoyed them very much. Wonderfully flavoured, tender chops. I highly recommend.