Wiener Schnitzel

Wiener (Vienna style) Schnitzel is prepared with veal, not pork. This is Schweineschnitzel.

Used the "Swirl the Pan" technique that I found in a NY Times schnitzel recipe. (Swirl the pan and tilt and let hot oil flow over tops of cutlets while cooking in the pan. Jay liked it. Based on reading reviews, I think I will try to pound even thinner next time.

I make these at least twice a month! My husband LOVES them! Sometimes I use regular bread crumbs when I'm out of panko. I also use sliced pork tenderloin and pound it as thin as I can. Other than salt and pepper, I never added any other spices. I usually serve with homemade fries and a salad. Very rarely instead of fries, I serve with mashed potatoes. This is a staple for us ;)

The whole family loved it. We thought the spices were fine but I do agree that it would be a good idea to experiment with other spices. FYI...Make sure to pound the pork out to the 1/4 inch that is suggested. We used park steaks not medallions. This will be a keeper in the family and next time we will make delicious sandwiches with the Wiener Schnitzels.

The first time I made this it was bland an unexciting. The second time I added a bunch of seasoning to the panko and the dish really came alive! With this addition its a very strong recipe.