Grandma’s Secret Wiener Schnitzel Recipe

“This is also very very good with pork medallions.Thats the way my family has always done it.Great recipe!”

“I never thought of adding lemon juice to my schnitzel recipes, but I tried this and it was really good.The only change I made to the recipe was to add lots of Hungarian paprika to the breadcrumbs.”

“This was quite tasty; however, I would recommend adding some salt to the breadcrumbs or salt and pepper the cutlets prior to breading them.”

“My Grandmother used to makeschnitzel with pork or veal. But she dredged it in flour before dipping the meat in the egg and breadcrumbs. When schnitzel is cooked you should be able to insert a knife between the veal and breading.”

“I like the addition of lemon juice. Thank you.”

“Really easy, really good.We give this five stars for everyting.I served this with flavored noodles and a veggie.Thank you for sharing.”

“I could probably have pounded my chicken a bit thinner and didn’t have quite enough parsley but my DF said it was very authentic!Delicious!Ausgezeichnet!Thanks for a great recipe!And it was so simple too!I just threw a few pieces of bread and the parsley in the food processor and it was magnificent.”

“wonderful recipe. we made this tonight just as described except for we used pre-made breadcrumbs. The parsley and lemon really kick the flavor up! We will definitely make this again. Thanks!”

“This recipe was really easy, the only change i made was adding about a 1/4 cup of shredded parmesan cheese to the bread crumb mixture. It was delicious!”

“very good. I ran out of breadcrumbs- so I used Panko instead. Also added garlic powder to the crumbs. My entire family loved it. Thank you”

“Good and easy too. I made this using pork loin chops and dredged in wheat flour seasoned with paprika before dredging in the breadcrumbs. Served it with steamed green beans. I think next time I’ll whip up some mashed potatoes and gravy to go with it too. DH is out of town right now, but I think he’ll like this even more than I did.”

“I make this very close to what you have except with a pork loin cut thin. I pound it and add the lemon juice and let it set for about two hours. I make a grat mushroom gravy to go with it, mashed potatoes and red cabbage with apples. It is great!!!”

“Made this for our supper last night and was very pleased with the results.If the meat is pounded quite thin and the oil is quite hot then it browns quickly without overcooking the turkey meat.The lemon gave it a lovely flavour.I also added the zest of the lemon to the crumbs and some paprika as Mirj suggested.Lovely dish.Thanks!”

“I made this with turkey tenderloins and it was absolutely fantastic. I think the trick here is to get the meat thin enough, then all the flavours penetrate quickly. This is truly a keeper.”

“I made this tonight for my family and another family, I used boneless skinless chicken thighs it was really good.Only kind of bland.Next time I will season the chicken a couple hours before cooking. Thanks AxelKaren”

“Love the lemon & Parsley I used a tenderized chicken cutlet.I cut back on the oil in the skillet and double dipped & breadedthe schnitzel pressing in the bread crumbs to make sure they adhered Served with buttered noodles, steamed baby carrot & fresh steamed green beans. great meal. This is a simple straight forward recipes that gives you a very good schnitzel thanks Axel for sharing grannie’s secret”

“This was excellent.. I shared with my family, their first time having it and they loved it.Thanks for sharing the “secret” recipe!”