pork - What kind of meat to use for Wiener Schnitzel? - Seasoned Advice What kind of meat to use for Wiener Schnitzel? I understand that the meat is thinned with a mallet before coating with breadcrumbs and frying. What parts of veal or pork are suitable? (Googling the subject seems to produce mostly sausage related hits for some reason) That's odd; google works fairly well for me. I wonder if you have some odd personalization/localization going on. – Jefromi♦ Jul 8 '11 at 23:47 google.fi might give different results, but mostly I just typoed it without space between Wiener and Schnitzel. Sri :P – jkj Jul 9 '11 at 0:56 In many parts of the world, Wiener Schnitzel is beef flank or sirlion pulled apart along the grain to make large thin steaks, it does not require pounding if done properly – TFD Aug 20 '15 at 3:58 up vote 6 down vote accepted The real, original Wiener Schnitzel is veal. Definitely.

I can't link to a web source now, but I have some German cook books at home, including one solely about different kinds of schnitzel. From the veal, you use parts 6, 7 and 11 for any kind of schnitzel, 7 being the best and highest-prized choice. I don't know the English names, maybe somebody can supply them. Also, try using leaner meat. I think that in the US, the fat marbled beef is considered higher quality. But in Europe, lean beef is preferred. A good beef schnitzel has maybe 3% fat. This said, there are lots of places which cook pork schnitzels in the Wiener style and call them Wiener Schnitzel. It isn't traditional, but if you like the taste, there is nothing against doing it that way at home. They come from the same parts of the pig as the veal schnitzel: the ham and the lower back. Again, they should be very lean. And in both cases, unlike a steak, a schnitzel is always boneless. How to Make Classic Wiener Schnitzel | 23 Comments Photo by Holly A.

Heyser Wiener schnitzel is deceptively simple, but like most such dishes, there is a secret knowledge about how to properly prepare it. Bad weiner schnitzel is cafeteria food, or worse. At its best, however, this is one of life’s simple joys: The meat is tender and can be cut with a fork. The breading crispy, not greasy, and the squirt of lemon adds that zing the dish needs. At its core, wiener schnitzel is just a breaded cutlet fried in fat and served simply with lemon, maybe a simple salad, cucumbers or potato salad. It is a blue collar lunch, a slightly more refined rendition of that Southern icon, chicken fried steak. The trick is in the technique. The cutlet must be very thin, the flour light, the eggs beaten, the breadcrumbs applied with a light hand — and, most importantly, the schnitzel must swim in hot fat. Not oil, fat. Lard is ideal, but clarified butter is fine, as is duck or goose fat. Wiener schnitzel is such a simple recipe that you really ought to use a flavorful fat or you will wonder what all the fuss is about.

If you are in Vienna, wiener schnitzel is made from veal. Period. Incidentally, if you did not know, the name “wiener schnitzel” has nothing to do with hot dogs or wieners of any other kind… unless you are of course referring to the residents of Vienna, for which this dish is named. It’s actually been called the national dish of Austria, so the Austrians’ love for it goes beyond the capital. It is very good with veal. But wiener schnitzel is equally good with a pounded pheasant breast, as it is in these pictures. Pounded wild boar cutlets are wonderful, too, as are breasts from partridges or cutlets sliced from wild turkey breasts. It is less successful with dark meats like duck, venison or bear. Still fine, but this dish is really a white meat thing. If you are not a hunter, make it with veal first and foremost — there is plenty of humanely raised veal out there. Barring that, go for pork loin, then chicken, then turkey. This recipe is not rocket science. In fact, it’s one of the easiest, fastest, best recipes on the site.

It’s a go-to whenever I have lots of pheasant or wild boar around. Just remember, let the schnitzel swim. Use the leftover fat the next morning for your eggs. Photo by Holly A. Heyser Wiener Schnitzel If you’ve never pounded your own cutlets before, read the directions below before you start. It really helps to have a rubber mallet or a meat mallet around, but you can use an empty wine bottle or a small pot. Lemons are a must here, and remember that real wiener schnitzel does not have a sauce! Lots of other schnitzel recipes do, like jägerschnitzel , for example, but not this one. Serve this with a simple green salad, bread, potato salad or boiled potatoes. And make lots of cutlets: They are awesome eaten cold as a sandwich filling the next day. Serves 4.

4 to 8 skinless pheasant breasts or boar loin medallions Salt 2 eggs, lightly beaten 1 cup breadcrumbs Enough lard, butter or duck fat to come 1/2 inch up the sides of your frying pan __________ Set out a work surface and lay a pheasant breast on a piece of plastic wrap. Lay another piece of plastic wrap over the breast and pat it down to seal. Pound the meat out into a very flat cutlet, about 1/4 inch thick. Take your time, hitting the meat with about the same force as knocking on a door. Work from the center of the meat outward. If you are using pheasant or chicken, you will need to pound the thick end of the breast more than the thin end; pork or veal medallions should be evenly cut. Do one breast at a time. When you are finished with one, remove the top layer of plastic wrap and set it aside. As you finish more, stack them. (Removing the one layer of plastic wrap will make them easier to get off the plastic later.) Preheat the oven to 200°F.

Place a baking sheet lined with paper towels in the oven; this is for the schnitzels as they come out of the frying pan. Set up a breading station. Put the flour in a large tray, plate or shallow bowl. Do the same for the eggs, and the breadcrumbs. Put the lard or butter in the frying pan and turn the heat to medium-high. You want to fry at a temperature of about 325°F to 350°F. When the fat is ready, dredge a cutlet in flour and shake off the excess. Dredge it in egg, then the breadcrumbs. Do not press the breadcrumbs into the meat. Immediately put the breaded cutlet into the hot fat. Shake the pan a little to make sure the schnitzel does not stick to the bottom. The cutlet should float in the hot fat. Repeat quickly with as many cutlets as will fit in your pan. Fry the schnitzels until they are golden brown, about 4 minutes. As the first side is cooking, spoon some hot fat over the other side. This will speed up the cooking process. Flip only once.

When the schnitzels are done, put them in the oven on the baking sheet and repeat until you’re done. Wiener Schnitzel | German Cooking | German Food Guide German Food Guide Untitled Document Wiener Schnitzel A Wiener Schnitzel is a breaded veal cutlet. It is dipped in flour, egg, and bread crumbs, then fried in butter or oil to a golden brown. It is traditionally served with a lemon wedge, which you can use to drizzle fresh lemon juice over the schnitzel. A note to those who are not so familiar with German cuisine ... if you are in a German restaurant and do not know what to select off the menu, start with a Wiener Schnitzel. You will not be let down. It is delicious! Schnitzel Variations The Wiener Schnitzel, by definition, is made with veal. However, today many German restaurants will offer a "Schnitzel" using different meats while still following the preparation techniques of the Wiener Schnitzel (dipped in flour, egg, and bread crumbs, and fried in butter or oil to a golden brown).

You may see this called "Wiener Art," meaning it was prepared like a Wiener Schnitzel, but the meat is not veal. The following variations are typically offered by German restaurants. Schweine-Schnitzel A breaded pork cutlet. These are usually made with thin pork loin cutlets (also known as Scaloppini). Puten-Schnitzel A breaded slice of turkey breast. Lower in fat and a milder taste than the veal and pork schnitzels. Hänchen-Schnitzel A breaded, boneless, skinless breast of chicken. Lower in fat and a milder taste than the veal and pork schnitzels. Schnitzel with Toppings or Fillings In addition to different types of meat, a schnitzel can also be served with a topping. Here are some of the most common schnitzel and topping or filling combinations. Jäger-Schnitzel This is a veal or pork schnitzel topped with a burgundy-mushroom or a creamy-mushroom sauce. Traditionally, this schnitzel is prepared without flour, egg, and bread crumb coatings.

However, you will often find a breaded schnitzel (made according to the Wiener Schnitzel method - "Wiener Art") topped with the sauce. Zigeuner-Schnitzel This is a schnitzel with either a bread-crumb or flour coating covered in a sauce of red peppers, mushrooms, onions, tomatoe-paste, red wine, and chicken broth. The meat can be either veal, pork, turkey, or chicken. However, traditionally, this is made from pork.. Paprika-Schnitzel A schnitzel topped with a tomato-based sauce seasoned with paprika and red-peppers. The meat can be either veal, pork, turkey, or chicken. Käse-Schnitzel A schnitzel covered in melted cheese. The meat can be either veal, pork, turkey, or chicken. Rahm-Schnitzel A schnitzel covered in a pepper-cream sauce. The meat can be either veal, pork, turkey, or chicken. Schnitzel Holstein A schnitzel topped with a fried egg, onions, and capers. The meat can be either veal, pork, turkey, or chicken. This is a specialty of Berlin .

Cordon-Bleu This dish came from Switzerland. It is a schnitzel stuffed with ham and cheese. The meat can be either veal, pork, turkey, or chicken. However, traditionally, this is a veal cutlet. Parisian Schnitzel A classic dish from France. This is a schnitzel made without bread crumbs. A veal cutlet is pounded thin, dipped in flour then in egg, then fried to a golden brown. Tips for Preparing a Wiener Schnitzel Photo: © Carmen Steiner - Fotolia.com The standard ingredients needed to make Wiener Schnitzel are veal cutlets (sliced thin, also called "veal scallops"), egg(s), flour, bread crumbs, salt, and pepper. The bread crumbs should be fresh and unseasoned. You can easily make bread crumbs from dried bread. Put the bread in a food processor to finely grate the bread. Photo: © Helena Harms - Fotolia.com The veal cutlets should be pounded thin. This helps to tenderize the meat. Season both sides of the meat with salt and pepper. Set up 3 plates side by side. One one plate add flour. On the next plate, scramble the egg(s).

On the third plate add the bread crumbs. Dip the a veal cutlet in the flour. Only a thin layer of flour should be on the meat so remove any clumps if necessary. Dunk the veal cutlet quickly in the egg, then immediately coat the meat with bread crumbs. Do not press the bread crumbs onto the meat. Gently shake off any extra bread crumbs. Immediately place the coated meat in a frying pan with hot oil. There should be enough oil in the pan so that the Schnitzel "swims." When both sides of the Schnitzel are golden brown, remove the meat from the oil and place on paper towels so that excess oil drips off. Serve immediately. For best results, use a combination of butter and oil (either peanut oil or vegetable oil) to fry the Schnitzel. Use medium heat when frying the Schnitzel. The oil should be hot enough to brown the Schnitzel in 3 minutes - but not too hot that it burns the crust. When done correctly, the coating is crisp and brown but doesn't stick to the veal. You should be able to slide a knife between the meat and the coating.

The trick to this is to fry the Schnitzel immediately after it has been coated with bread crumbs. Letting the breaded veal sit before frying it causes the coating to stick to the meat. Photo: © uckyo - Fotolia.com Jäger Schnitzel #2 Photo: © Stephanie Eckgold - Fotolia.com "Wiener" means Viennese (from Vienna) in German. As the name suggests, the Austrians are accredited with the creation of the Wiener Schnitzel. The Wiener Schnitzel was perfected by the Austrians to become the delicious dish known today by every German and found in most German restaurants. However, the origin of the Schnitzel actually goes back to the 7th century Byzantine Empire. The story goes that the Kaiser Basileios I (867-886AD) prefered his meat covered with sheets of gold. And what he liked soon became popular with the wealthy. But, this practice became too expensive, so an alternative was created - "yellow gold" (bread crumbs). Over the years, the use of bread crumbs in coating meat spread to neighboring lands.

It was in Milan, Italy, in the 1800's where the Austrian Joseph Graf Radetzky discovered a dish called "Costoletta alla Milanese" - a thick veal cutlet, coated with bread crumbs, and sauteed in butter. Radetzky, who was commander over the Austrian troops in Italy (1831 to 1857), reported military, political, and even culinary information back to the Austrian Kaiser. It was in Vienna that the recipe and technique was further perfected. Today, the large veal slices are a uniform finger-width thick. It is pounded thin, dipped in flour, egg, and bread crumbs, and fried in butter or oil to a beautiful, golden brown color. Photo: © Elkeflorida - BigStockPhoto.com Schnitzel Recipe - Allrecipes.com TennMom 10/22/2007 Really, I'd like to see reviews from folks who have tried recipes, instead of nitpicking about what one has chosen to name a recipe. To be absolutely literal, schnitzel means "cutlet." Traditi...

MrRick 5/31/2005 This, in no way, is a traditional Schnitzel recipe. The traditional German recipe call for the use of pork, specially cut from the loin area. Schnitzel made from beef is nothing but breaded beef! Brigette 2/12/2009 This is about as true a schnitzel recipe as I've seen in my German cookbooks. It's really good. It's even better if you tenderize the pork cutlets the day before and let them soak overnight in a... NA 4/30/2009 Some of you noted that this is like chicken-fried steak. Chicken-fried steak is considered a Texas dish, BUT a lot of Germans emigrated to Texas. So chicken-fried steak is German Schnitzel, tra... somethingdifferentagain?! 2/9/2009 Tasty, although kind of bland, comfort-food. Sometimes... that is a nice change though, from always having so many different, spicier foods. I found that 1 cup of flour & cornmeal and 3 eggs mu... OLDCHICK 4/4/2005 This was better than I expected.

After the meat was brown, I drained the fat and added 1/2 cup of broth. Before serving, I added the lemon juice to the pan juices and poured it over the steaks.... MISSISSIPPIMORNING 7/25/2008 I made with cubed pork steaks. I loved weiner schinitzel when I spent some time in Germany. We have been unable to duplicate the scrumptious breading that we had our first week there. I had forg... Kim 6/18/2005 omit the cornmeal and you have chicken fried steak. Schnitzel means meat with crust, but is traditionally made with veal or pork. Allan Osborn 1/24/2009 Schnitzel can be made usig a variety of meats, Veal is excellent but expensive. I use pork loin sliced about 1/2 inch thick and lightly pounded out to reduce thickness. I then use bread crumb... German Schnitzel Recipe (Jäger-Schnitzel) made Just like Oma ✔️ Yum A simple Schnitzel recipe is a perfect addition to your German recipe collection.

Schnitzel are really just thin cutlets and can be made from veal, pork, chicken, turkey ... just about any kind of meat. Pounded thin with a meat hammer to tenderize, then breaded, and fried. It doesn't get much easier than that. How to make schnitzel really isn't rocket science! One of the most popular traditional recipes is for Jäger-Schnitzel (Hunter's Schnitzel). This is served with a most wonderful mushroom sauce. You'll find the recipe for that below. For the schnitzel, it's normally a breaded one, but sometimes its served with un-breaded meat.

Jägerschnitzel (hunter’s) is topped with mushroom sauce Käseschnitzel has cheese melted on top Münchner Schnitzel is covered with horseradish and/or mustard before coating in flour, egg and bread crumbs Naturschnitzel is un-breaded, served plain or with a simple pan sauce Paprikaschnitzel has a tomato sauce with paprika and red peppers Rahmschnitzel is topped with a cream sauce, often containing some mushrooms Schnitzel Holstein is served with onions, capers, and a fried egg on top Vegetarisches Schnitzel is a meatless and made from soy or tofu Wiener Schnitzel or Kalbsschnitzel is the traditional breaded veal schnitzel Zigeunerschnitzel (gypsy) has a sauce containing tomato, bell peppers, and onion slices German Schnitzel Recipe 4 veal cutlets, pounded lightly (use pork for Schweineschnitzel) 1 Tbsp lemon juice about 1 cup bread crumbs 3 Tbsp butter 3 Tbsp peanut or vegetable oil 1 lemon, sliced Trim fat from meat and clip edges to stop edges from curling during cooking.

Sprinkle cutlets with lemon juice and salt. Place 3 shallow bowl on counter. In first one, put flour. In second one, mix egg and water. In third one, put breadcrumbs. Coat schnitzel, first with flour, then egg, and then breadcrumbs. Heat butter and oil over medium heat in skillet. Fry cutlets until golden brown, about 3 minutes per side. Serve immediately, garnished with lemon slices. Hints: If schnitzel are too big to all fit in the pan, just fry 2 at a time. Once done, put finished schnitzel on a paper towel lined pan and place, uncovered, in the oven to keep warm while frying remaining schnitzel. This German schnitzel is often served garnished with anchovy fillets if desired. Jägerschnitzel Sauce In a skillet, brown bacon and onion in butter. Add mushrooms and fry until tender. Add tomato paste, water, and white wine. Add paprika. Season with thyme, salt and pepper. Bring to boil, reduce heat and simmer for 5 minutes until sauce thickens slightly. Add parsley and sour cream. Stir. Serve over Schnitzel So many ways to serve Schnitzel!

Served plain with red cabbage and warm potato salad on the side. Wunderbar! Schnitzel History The original Wiener Schnitzel is thought to come from Vienna, Austria in the 1600's.This has to be made from veal and is controlled by law. If it's not made with veal, it must be labelled as coming from pork or chicken, etc. Me? I love the pork schnitzel! German Schnitzel Alternative? Don't have any schnitzel at your butcher's? I cheat by taking some nice thick boneless pork chops and butterflying them. Then I gently pound them to an even thinness. Wunderbar! Traditional German Schnitzel (Schweineschnitzel) - The Daring Gourmet The Daring Gourmet Grappling Each Dish By The Horns Sign up for our newsletter! Email* Okay, everyone, here it is! Drumroll… How to make perfect Schnitzel! As much as I love to cook – and being from Germany – it would be unforgivably inexcusable, a total outrage, if I didn’t know how to make Schnitzel! After all, it’s the quintessential German dish.

Every tourist to Germany has had Schnitzel and most fall in love with it. (I suppose there are the occasional odd individuals who don’t like it, and there’s sadly just no helping them). Most Americans associate Schnitzel with Wienerschnitzel. “Wienerschnitzel” is actually a geographically protected term in Germany and Austria and can only be made with veal. This traditional German Schnitzel is prepared the same way as Austrian Wiener Schnitzel. The only difference – German Schnitzel is made with pork (my preference) instead of veal (nein danke). As for where the Schnitzel originally came from…the technique of breading and frying thin cuts of meat is attributed to the Romans from around 1 BC. Another little tidbit: Austrians will be the first to admit that Wienerschnitzel doesn’t come from Wien (Vienna). But whether it’s Schweineschnitzel or Wienerschnitzel, when it’s perfectly breaded, perfectly fried, and perfectly crispy, practically everyone loves a good Schnitzel! And now you can make it – perfectly – in your own kitchen!

Throughout the pictured recipe steps below, I’m going to share some tips and tricks with you that are important for achieving perfect results – like the kind of Schnitzel you’d get at a German restaurant – so be sure to read. As already mentioned, Schnitzel is traditionally served with Spätzle and gravy, Pommes (fries), or Kartoffelsalat (German vinegar-based potato salad – it’s the best and recipe to come!). Additionally, it’s usually served with a leafy green salad. Don’t forget to check out this authentic recipe for Homemade German Spätzle . The most popular variations of Schnitzel is Jägerschnitzel (“hunter schnitzel”, served with a rich mushroom gravy – recipe to come!), Zigeunerschnitzel (“gypsy schnitzel”, served with a zesty bell pepper sauce), and Rahmschnitzel (“cream schnitzel” served with a rich cream sauce). Another heavenly option would be to use the recipe below for German Geschnetzeltes (omit the sliced pork) to serve with the Schnitzel and Spätzle. This sauce amazing! All three are commonly found in German restaurants and both are positively delicious.

When served plain, Schweineschnitzel (simply “pork schnitzel”) is usually garnished with a slice of lemon and a sprig of parsley, as pictured. Let’s get started! The first key to achieving the perfect Schnitzel is to pound it very thin, no more than 1/4 inch thick. The reason this is important is because you’ll need to fry it at high heat for a short period of time to get that perfect crispy crust without leaving the middle of the meat raw. The easiest way to pound the pork chops is to lay them between two pieces of plastic wrap. Be sure to pound them using the flat side of a meat mallet. Lightly sprinkle each side with salt and pepper. Have all of the “dipping bowls” laid out at the same time so you can move from one to the other quickly. Lay out two plates and a shallow bowl: Fill with flour/salt, lightly beaten eggs, and plain breadcrumbs (not panko). Dip the pork into the flour, coating all sides. Next dip the pork into the egg mixture, coating all sides. Then coat the pork with the breadcrumbs.

The next key to achieving the perfect Schnitzel: Don’t press the breadcrumbs into the meat. Just softly coat the pork on both sides and all edges, and then gently shake off any excess. The next key is to immediately fry the Schnitzels. Don’t let them sit in coating or the end result won’t be as crispy. You don’t need a ton of oil, but you need enough so that the Schnitzels can “swim”. The final key is to make sure the oil is hot enough – but not too hot. It should be around 330ºF – test it with a candy thermometer. If it’s too hot, the crust will burn before the meat is done. If it isn’t hot enough, you’ll end up with a soggy coating. When the oil is hot enough it will actually penetrate the coating less and you’ll end up with a crispy “dry” coating instead of an overly oily one. The result will be a beautifully crispy coating with a tender and juicy interior, and that’s exactly what we want. Remove the Schnitzel from the fry pan and place them briefly on a plate lined with paper towels. Transfer them to serving plates and garnish with slices of lemon and fresh parsley sprigs.

Serve immediately with Spaetzle, French fries, or German potato salad and a fresh leafy green salad. 4.8 from 19 reviews Pork Schnitzel Recipe : Tyler Florence : Food Network Pork Tenderloin Recipes 4.9 65 Have made more than once, and everyone loved this. Served it with spaetzle, and also with sliced onions and mushrooms in a thyme infused butter and oil combination. Dr. Judith F. 2016-04-22T04:30:06Z item not reviewed by moderator and published I like to buy the family packages of boneless pork chops. Can I pound out the pork and freeze in smaller packages for breading and frying later? Anonymous 2015-09-25T14:05:27Z item not reviewed by moderator and published Love it.... Anonymous 2015-05-14T17:26:34Z item not reviewed by moderator and published Easy recipe and can do with pork or chicken. Love the idea of adding the thyme to olive oil/butter - tasty garnish.

I added a tbsp of smoked paprika and pinch of cayenne to flour - excellent flavor! Katmohara 2014-11-08T15:56:26Z item not reviewed by moderator and published This is definitely a recipe you would want in your dinner rotation. Quick, easy and very good flavor. Tyler has the best recipes! :) anewfoodie 2014-08-31T17:03:58Z item not reviewed by moderator and published Gosh this was such a good dinner! the adult children came over and all loved it! Luann E. 2014-02-13T15:09:21Z item not reviewed by moderator and published this was great. my partner loved this. we made this with giada's garlic and anchovy farfalle. very tasty!

l.romanjr 2014-01-20T01:12:53Z item not reviewed by moderator and published Excellent - served with Guy's spaetzle Mastohchefpp 2013-06-30T22:03:40Z item not reviewed by moderator and published This was very good. Can someone tell me why my pork chops came back to their original thickness? I pounded them like the recipe said. vsowick 2013-04-04T08:57:25Z item not reviewed by moderator and published This schnitzel was excellent! My husband is of German heritage and said it was one of the best he's tasted. I didn't have any panko but threw some sourdough bread in the food processor and then dried the crumbs in the oven - crisp and wonderful! Thanks Tyler. joyce 2013-03-24T19:39:20Z item not reviewed by moderator and published Recipe was great! I will cook it again! My husband loved it!

Guest 2013-02-20T22:33:47Z item not reviewed by moderator and published This was super, super delicious. I did brine the pork for a couple of hours before pounding thin, then followed recipe exactly. The family asked for it again tomorrow! flynn l. 2013-01-17T12:47:59Z item not reviewed by moderator and published I was an American who grew up in Germany and this tastes like the real deal! A fast family favorite and has now made the "Birthday Meal" request rounds. PS I used Gluten Free bread crumbs and instead of salt &amp; pepper I used Jane's Krazy Mixed-up Seasonings" directly on the cutlets, in the flour &amp; bread crumbs. : Guest 2012-08-07T21:58:53Z item not reviewed by moderator and published Fantastic Tyler!!! You've done it again! I paired this with your Mushroom &amp; Mustard Spaetzle as suggested, along with steamed brussel sprouts...what a lovely meal!

Thank you Tyler dsever64 2012-05-25T19:19:00Z item not reviewed by moderator and published Very good, basic schnitzel recipe. You can use it on chicken, veal, etc. too. On the TV episode he used Italian Crumbs. If you use plain crumbs, maybe add some more seasoning. I used plain and some hot paprika. Shelly_J 2012-04-14T09:12:38Z item not reviewed by moderator and published Tried the recipe and the family loved it. Even the picky 11 yr old boy said it was very good! Great easy quick recipe! Al L. 2012-03-13T05:06:00Z item not reviewed by moderator and published This was great. i made one change...unseasoned bread crumbs seemed very dull. i added a cajun season blend to the crumbs and WOW what a great taste. gtcharlene 2012-02-14T21:48:43Z item not reviewed by moderator and published Superb!

The only change we made to the web recipe was that we used panko bread crumbs, but if memory serves that's what Tyler used on TV. It's perfect: tender, crunchy, toasty, tangy--everything you want in a schnitzel. This recipe is definitely a keeper. Karol H. 2011-11-08T22:43:20Z item not reviewed by moderator and published This recipe reminds of of my three years living in Wiesbaden. Truly an amazing authenticity to the recipe. I highly recommend it to anyone! Great job Tyler! Corrie H. 2011-03-23T18:31:03Z item not reviewed by moderator and published So delicious, so easy to make. They were ready pretty quickly, and they came out crispy and golden brown. Vanessa In The Kitchen 2011-01-08T20:57:17Z item not reviewed by moderator and published The flavor was very good and it's simple to make. I would recommend scoring the edges of the pounded chop to prevent them from curling in the pan.

I would also reommend using panko breadcrumbs for better cruch. Denise L. 2010-12-27T16:51:21Z item not reviewed by moderator and published This was an awesome main entree. I never made this before and watching Tyler's video made me feel like Ive made the Schnitzel a million times. I made this along with Tyler's Spaetzle and Potatoes Gratin. Yeah the boss loved it and I took the credit. Thanks Tyler this meal was spot on. JESSIE G. 2010-12-15T01:23:11Z item not reviewed by moderator and published Wow! This was so easy. I just love the way it came out and will use this recipe to put cheese and marinara sauce on it. It could also be put on bread to make a sandwich! Thanks Tyler mazzucasusan 2010-12-04T16:39:19Z item not reviewed by moderator and published Loved it!!! Came together very easily!!! Will make again!!! MELISSA K.

2010-10-03T21:22:09Z item not reviewed by moderator and published Very easy! Pork was moist and tender - next time will cook it at a little lower temp for even browning. This is a keeper! Next time will use the mushroom sauce that was used in the spatzel to top the schnitzel. Katee B. 2010-08-01T20:28:50Z item not reviewed by moderator and published This is perfect! This whole meal, with the spaetzle, is more of an intermediate level than easy, because there are a lot of steps and a lot of pots, pans, and other dishes required. Make sure you make a deal with your spouse that you'll cook if she'll clean...Totally worth all of the work, wouldn't change a thing! Daniel W. 2010-07-19T13:06:46Z item not reviewed by moderator and published this was easy and faboulous! try it...I didn't make the spantzel yet but, the pork was out of this world. It is just another easy way to serve pork.

My husband loved it janet.vollmer 2010-07-18T18:21:57Z item not reviewed by moderator and published Awesome recipe, and an awesome show!! Being from Milwaukee, I love eating schnitzel, and love cooking it. Tyler's recipe matches mine almost exactly. Instead of the milk, I use 1/2 cup of quality German beer in the egg mixture. I hadn't been using much in the way of herbs, but will definitely try some fresh thyme next time! Paul M. 2010-07-13T16:54:59Z item not reviewed by moderator and published Wonderful recipe, but it requires too many pots and pans to clean later, Katheryn C. 2010-07-12T13:32:00Z item not reviewed by moderator and published Our friends invited us over to an Austrian feast this evening. They had watched and recorded the show and re-created Tyler's dishes. Then we all viewed the episode while we ate our dinner. My husband is begging me to make these tomorrow night because there weren't any leftovers from our meal. Melissa C.

2010-07-11T01:20:09Z item not reviewed by moderator and published Great recipe! I actually add nutmeg to the plain bread crumbs and it is spectacular! Lisa W. 2010-04-25T18:30:53Z item not reviewed by moderator and published I made everything from this episode and it was yummy. It can be a heavy dish and best served in the winter. The spaetzel's were good (though not as good as my friends grandmother's)..hers were thicker and more like fettuccini.. but that's more a technique I can work on. Cynthia G. 2010-04-19T19:05:58Z item not reviewed by moderator and published Everyone loved it. Norm H. 2010-02-25T22:38:31Z item not reviewed by moderator and published My friend and I gave our husbands an outstanding German dinner with Tyler's schnitzel and spatzel! Eveb though it took us awhile to complete the meal (take out pizza was threatened)we all were thrilled with final product.

The pork was very tender and the spatzel was delicious. Our apples didn't get as carmelized as we wanted but we enjoyed them anyways. We added roasted carrots for color and an additional vegetable. This is defiinitely a meal to remember and keep. Mary Beth M. 2010-02-19T16:09:05Z item not reviewed by moderator and published My husband and I just got finished eating this delightful dinner. It was easy to prepare the schnitzle and spaetzle that you made on the show. Thanks Tyler for the recipe. It is sooooo good. Gloria and Stan gloriajcurtis1949 2010-02-14T14:12:35Z item not reviewed by moderator and published I tried this recipe for the first time and it was exactly like what I had in Frankfurt Germany last year at the outdoor food festival. This is a keeper of a recipe. Thank you Tyler!!!!!!! Keep up the good recipes. I watch your shows all of the time. Edie Broadlands, VA Edith H.

2010-02-09T18:26:24Z item not reviewed by moderator and published i made this with the spaeztel, they were both amazing! this recipe was very easy to do as well Maiken S. 2010-02-08T16:58:49Z item not reviewed by moderator and published I made the entire menu from this show for my family, and I can say it is one of the most delicious meals I've ever cooked. Although we have boneless pork chops a lot, I've never pounded them thin. I didn't even know what spaetzle was, so I was really intimidated. It was a bit of work, but everything turned out perfectly! Very delicious and rich! We all loved it! Athena S. 2010-02-08T09:25:27Z item not reviewed by moderator and published I lived in Germany for 11 years and ate a lot of schnitzel and spatzel. This was one of the most authenic recipes I have tried.

I made a mushroom gravy and poured over the schnitzel to turn it into Jaegerschnitzel, which was always my favorite. My husband tried it plain and with the gravy and liked both. I bought a spatzel maker a few years ago and tried the recipe that came with it and it was terrible both times I made it. I dug it out and tried Tyler's recipe and it turned out perfect! Just like in Germany. I did not even add the mustard mushroom portion, just served it buttered and sauteed. Thanks Tyler for bringing back my many happy memories of living in Germany. I am going to serve this the next time we have a family dinner. Ann Y. 2010-02-06T19:17:52Z item not reviewed by moderator and published I thought this was a great recipe, I'm not a huge fan of pork chops, but my husband and I absolutly loved this recipe! GeenaBartley 2010-02-05T20:02:36Z item not reviewed by moderator and published Awesome Recipe!!

I made this with the mustard and mushroom spaetzle and baked apples and bacon.The entire dinner was a bit of work, but truly worth it. My husband doesn't usually enjoy German food, but absolutely raved about this meal. THANK YOU TYLER! sandy f. 2010-02-04T16:24:07Z item not reviewed by moderator and published I made this for dinner tonight and I must say that it was so delicious. My husband also liked it and said its a keeper and I should make it again. I lived in Germany and this recipe is very similiar to how my german friend taught me. I have also made your Ultimate Lasagna and its totally awesome! Watch your show everyday and enjoy the receipes. Thanks Carol W. 2010-02-03T20:41:46Z item not reviewed by moderator and published Loved this recipe and started to use Panko but went to fresh bread crumbs - a wise choice. This is easy and so good. Made a lemon/tarragon sauce in the same pan to drizzle over the schnitzel. Looking forward to making this with veal. Judy B.

2010-02-02T21:55:32Z item not reviewed by moderator and published Watch this show last weekend and made it that night and again this Saturday. It is great and so easy! Even a caveman could makr this! Larry B. 2010-02-01T11:17:48Z item not reviewed by moderator and published I made this last night and it was really, really good. I cheated and used herb flavor panko bread crumbs. We fixed the entire menu and everything was fantastic! I can't wait to make this for company. Steph0562 2010-01-31T08:50:54Z item not reviewed by moderator and published Turned out very crispy and wonderfully flavored. Be sure to salt and pepper each of the three breading stations. The lemon at the end added the perfect touch. Stephanie F. 2010-01-30T13:06:43Z item not reviewed by moderator and published What an easy and effective way to make great tasting Schnitzel.

Nothing to innovative or new in terms of creativity, but a wonderful tasting way to cook this dish. When paired with his mushroom mustard spaetzel, it's a true gem. A monkey could make this authentic dinner taste great! FungusBrew 2010-01-30T04:13:45Z item not reviewed by moderator and published Really disappointed in the lack of seasoning after a lot of work. The recipe calls for plain breadcrumbs and Tyler used seasoned Italian breadcrumbs on the show. Added salt after they were done and they were ok but a lot of work for a breaded pork chop that didn't taste like much. Made the spaetzel also and that was good but the batter after following the recipe exacltly was too thin and made boiled mush. I added another half cup of flour to get the rigt consistency. The apples and bacon were very good. Not the first time the recipe differs from the show, not a good thing for recipe reading cooks! David R.

2010-01-29T23:59:29Z item not reviewed by moderator and published when i was a teen i had veal schnitzel for the first time i thought i died and went to heaven. this receipe was wonderful and simple to make. It took me right back to austria and thought once again i was in heaven. But of couse tyler never disapoints me with his receipes and style of cooking. dana s. 2010-01-28T16:37:07Z item not reviewed by moderator and published I used panko. Crispy and delicious. I seasoned the flour with dried thyme because I didn't have fresh. Marsha P. 2010-01-27T10:24:24Z item not reviewed by moderator and published Spatzele was a change for me. Tryed to remember how grandmother done it. Will thin it down or try to find seive that has larger holes. End worth it. Go Tyler. Sandy W.

2010-01-26T20:15:32Z item not reviewed by moderator and published I made this last night and it was Awesome and soooo simple. I am already thinking of other dishes i can create using this Schnitzel. Dannyz 2010-01-26T15:03:54Z item not reviewed by moderator and published I made the pork schnitzel and spaetzle and they were both incredible. It does take a little elbow work to make the spaetzle but was well worth it. I made 2 batches of the spaetzle and thinned out the second one slightly so it would go through the colander a little easier. I will definitely make this again. Thanks Tyler. Diane C #2 2010-01-25T20:34:10Z item not reviewed by moderator and published Just a little hint, when using pork, be sure to cut the edges so the cutlet will not curl. In Austria, we use veal cutlets. You can also use turkey breasts. Spaetzle, there is a spaetzle maker.

It looks like a grader with a sliding box. All you have to do is place the grader on the pot, fill the box with the batter and slide back a forth. It's really easy and fun. We as kids used to help Mom with this part. The whole meal is great. Thanks. Angie R. 2010-01-25T18:57:08Z item not reviewed by moderator and published Another triumph for Tyler........the recipes I try from his show never disappoint. Carole S. 2010-01-25T16:51:25Z item not reviewed by moderator and published Watched this episode of Tyler's Ultimate and just had to make this for supper! YUMMY! This really takes me back to when I lived in Germany and this was one of our staples! Gotta make it for yourself! Aimee O. 2010-01-25T16:16:04Z item not reviewed by moderator and published I used a tenderloin instead of a center cut and it just melts in your mouth. Used Progresso Italian bread crumbs, worked out great.

Just loved the spatzel buy the book. It's a keeper! Richard W. 2010-01-24T23:02:38Z item not reviewed by moderator and published I made the Schnitzel, the Spaetzle and the Apples. This meal was out of this world. The spaetzle was fabulous. At first I thought the different dishes might be time consuming but it was quite easy and didn't take long. Made the apples first, then the spaetzle which can sit in the pan covered whle you cook the chops. The fried sprigs of thyme really add a great flavor just keep in mind this is a winter stick to your ribs meal! sheree m. 2010-01-24T21:01:42Z item not reviewed by moderator and published I watched the show yesterday and decided to use the chicken in the refrigerator instead of waiting to buy pork. Turned out equal or better than that served in a restaurant. The key trick was allowing the meat to rest in the refrigerator prior to frying. Also made the Spazte without the mushrooms. Turn out good, but next time I'll cut back on the Nutmeg.

Thank you Bobby. lloyd h. 2010-01-24T15:27:13Z item not reviewed by moderator and published We love pork chops but, this recipe takes pork chops to a whole different level. They were ssssoooo good we did not want our stomach to get full !!! Also we prepared the Spaetzle, again, this dish was ssssoooo good. The two dishes together were amazingly delicious. Everyone needs to try these two very easy dishes. Thanks Tyler!!!!! Keep them coming. David S. 2010-01-24T14:07:50Z item not reviewed by moderator and published Watched you make this meal today and had to make it for dinner tonight. It was absolutely amazing. The pork was tender and the apples were great. The best part was the spatezel, which I have never had and turned out to be easy and delicious. I will make this whole meal for our next dinner party. Elizabeth H. 2010-01-24T07:55:51Z item not reviewed by moderator and published Excelent and pretty easy to do.

thnaks carolynn 2010-01-23T21:46:08Z item not reviewed by moderator and published I loved it and it was so easy. My picky 7 year old loves it Thanks. nphillipps 2010-01-23T16:01:00Z item not reviewed by moderator and published OMG !!!!!!!!!!!!!!! I love Tylers cooking and this takes the "pork chop" (Sorry). I always have trougle with pork chops, but this was really yummy and juicy. Also tried the accompanying apples and bacon and spatzel. Great German meal. Thanks Tyler.! ceconomos1 2010-01-23T10:25:17Z item not reviewed by moderator and published This comment is from my 9years old daughter, it's easy to make, my kids and husband they just loved it!!! Good appetite, Smaccnego, Provecho, Gutten apetite. MONICA S.

2010-01-23T09:48:18Z item not reviewed by moderator and published Fantastic ....my husband loved it . . . .there were no leftovers. He was stationed in Germany when he was in the Air Force . . . and loves German food. He thought dinner tonight was to die for. Thank you. Guest 2014-03-19T01:22:29Z item not reviewed by moderator and published On TV

Question: What type of meat is used to make wiener schnitzel?
Answer: Veal