17 Reviews of Pork Schnitzel

From: WisconsinGary

On May 14, 2003

Pork is the way to go. Better flavor. I have been working with a similar recipe. I have to try making your sauce with the broth. It sounds delicious. I have been using McCormick's hunter sauce. It is a near match to what I experienced while in Germany. The hunter sauce mix already has dried mushrooms in it but I couldn't resist adding more. I used sliced mushrooms in a jar.

From: ms_bold

On Dec 17, 2004

This is not something that I would ever order in a restaurant, but it is good, simple, comfort food. The recipe is very easy to prepare and has a great flavor. I used boneless loin chops which I sliced in half (to make very thin) before pounding with my meat mallet. I also omitted the dill from the sauce. It would have been good served with mashed potatoes or buttered noodles, but we chose only fresh green beans tossed with a bit of onion and bacon as a side. It was a very wholesome meal.

From: Starfan

On Dec 1, 2005

This was quite tasty and took minutes to whip up. Although tempted, we were careful not to douse the cutlet with more than a few tablespoons of this flavorful sauce in order to maintain the cutlet's crispiness. I used flavored bread crumbs and found the taste of paprika became the dominate spice so I will eliminate it next time around. This is definitely a keeper.

From: Brighid

On Jan 19, 2006

Wonderful taste and easy to make. We have a German exchange student living with us and he LOVES it! I serve it with a spatzel noodle casserole. Even the leftovers get eaten!

From: ukichix

On Jul 25, 2004

Schnitzel - riffic! Due to allergy restrictions, We coat the cutlets in cornflake cereal crumbs rather than bread; bake them in the oven rather than frying and double the gravy. True restaurant quality!

From: Bergy

On Jan 12, 2005

This is such an easy recipe with simple, on hand, ingredients. I liked the dill weed in the sauce, added more pepper. Instead of sour cream I used whipped 2% cottage cheese. Served with fried Spatzle, brussels sprouts , mashed carrot with turnip Thanks Chippy for a lovely dinner

From: Ms. Lillian

On Jun 13, 2007

By far the best Schnitzel I have ever fixed. I did I used the japaneese bread crumbs. I think they were called panko. They made them really crispy. Next time I would double the sauce though. It really made the dish.

From: TheDancingCook

On Feb 28, 2005

I had very thin cut pork tenderloin cutlets (about 1/8 inch thick) and have been searching for the perfect recipe and this worked out wonderful! It was so easy; I breaded the pork earlier in the day and served this with cabbage and noodles and fried apples. I used canola oil for frying instead of the shortening. The dill/sour cream sauce was an enjoyed extra and I served it on the side in a small custard dish for dipping. I wasn't sure my families personal preference would care for it but they, to my surprise, highly complimented it. DH even came back a few hours later, looking for the leftovers (and finishing them off) and he's not a big fan of eating the same thing twice in a 2 day period! My 4 y/o cleaned his plate as well. A very nice way to prepare and serve the standard breaded pork chop. Thanks for posting; I'm sure to be making this many times again.

From: Queena Frye

On Apr 29, 2003

this was really wonderful. I doubled it, and found that two cups of bread crumbs are needed, and an extra amount of flour to thicken the "gravy". This is very time consumming also. But in the end it was worth it.

From: tara portee

On Aug 10, 2004

I have tried to make schnitzel several times and this is the best one yet. I didn't make the gravy, but I am sure it would have been good.