About this recipe: This is a delicious dish originating from Austria/Germany. Thin escalopes of pork are crumbed and deep-fried to perfection. Feel free to substitute the pork with veal, if desired.
We enjoyed this version of Vienna Schnitzel and I would make it again--A tip you might try--After coating the meat place on plate--Cover with plastic wrap and put in "Frig." for @ least 1/2 hour--The coating will stick much better--This was advice from my German Father-in-Law - 25 Jul 2005 (Review from Allrecipes US | Canada)
Yum! Easy to prepare and tasty to eat. I didn't have cake flour, so I used all-purpose with good results. I also just pan-fried in canola oil. Served with Stacey's Fabulous Purple Potato Gratin and Roasted Asparagus with Shallots. Very flavorful meal! - 14 Oct 2005 (Review from Allrecipes US | Canada)
DO NOT precook your chicken. Slice your chicken breast and using a kitchen mallet pound the meat out thin. Try sprinkling meat with garlic salt and paprika prior to breading it. My husband is Hungarian where Schnitzel is a very popular. You can use pork, veal or chicken. We serve this with whipped potatoes, cucumber salad, pickled red peppers or dill pickles. Yum! - 31 Aug 2005 (Review from Allrecipes US | Canada)