Tuesday, March 9, 2010


Schnitzel is a traditional Austrian dish and is a popular part of Viennese and Austrian cuisine.  It reminds me driving on autobahn as a kid stopping at these little German restaurants on the way and having this delicious schnitzel. Most of the time Schnitzel is served with lemon and potato salad.

The word Schnitzel is believed to come from the word der Schnitz which means a slice or a cut, similarly Schneider means a tailor.

To prepare schnitzel you can use veal cutlets, thin cut pork loin chops or chicken if you wish, it is really up to you.  The preparation is the same.

Today the store didn’t have veal cutlets so I decided to use think cut pork loin chops.

With your schnitzel I recommend either roasted potatoes or potato gratin and mushroom sauce.


Ingredients – Marinade
½ cup white wine
1 tbs olive oil
1 tbs Soy sauce
Black pepper
1 tsp rice vinegar

1 egg
Bread crumbs

Pound your cutlet to ½ inch thickness then let them sit overnight or a few hours in the marinade.  When you are ready to prepare dry them off from the marinade batter them in 1 egg beaten and then cover them in bread crumbs.

Heat up your frying pan with some butter and vegetable oil, wait for it to get hot and then lower to medium heat and put your cutlets on your frying pan.  About 1 ½ minute on the first side and 1 minute on the other side.   You can put them in your oven to keep warm or serve right away.

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21 Responses to “Schnitzel”

  1. 1

    uma — March 9, 2010 @ 7:44 am

    roasted pototoes look so tempting.. i dont know whats marjoram.. i’ll omit that n try..

    • Delishhh replied: — March 10th, 2010 @ 8:44 pm

      Uma, thanks for stopping by. You don’t have to use marjoram, you can just use some paprika or any other spice that you like. Let me know how it goes.

  2. 2

    Alison — March 9, 2010 @ 7:53 am

    This looks really good! Welcome to the foodie blogroll!!!

    • Delishhh replied: — March 10th, 2010 @ 8:43 pm

      Alison, thanks for the welcome and thanks for stopping by.

  3. 3

    Pam — March 9, 2010 @ 9:00 am

    Looks delish!


  4. 4

    Sook @ My Fabulous Recipes — March 9, 2010 @ 12:43 pm

    The sauce looks so rich and creamy. Yum!

    • Delishhh replied: — March 10th, 2010 @ 8:34 pm

      Sook, it is a delicious creamy muchroom sause. I will post the recipe soon and let you know about it.

  5. 5

    pam — March 9, 2010 @ 2:50 pm

    I tried to grab your button and it brought me back to the home page??

  6. 6

    Chris — March 9, 2010 @ 3:21 pm

    Welcome to the Foodie Blogroll!

    I love weiner schnitzel, milanesa, and chicken friend steaks. Yours looks perfectly cooked.

    • Delishhh replied: — March 10th, 2010 @ 8:33 pm

      Chris, thanks for the welcome and thanks for stopping by. Do you have a good milanesa recipe you can share?

  7. 7

    pierre — March 9, 2010 @ 11:33 pm

    it reminds me of my vacation in Austria !! cheers from Pierre the french foodie in Paris France

    • Delishhh replied: — March 10th, 2010 @ 8:29 pm

      Pierre, I am so glad i could bring you some memories. . .thanks for stopping by.

  8. 8

    Reeni — March 10, 2010 @ 6:56 pm

    Your schnitzel looks excellent! It’s something I’ve always wanted to try. I’m sure I would love it!

    • Delishhh replied: — March 10th, 2010 @ 8:29 pm

      Reeni, Oh you have to try it out and let me know what you think. Thanks for stopping by.

  9. 9

    tasteofbeirut — March 10, 2010 @ 9:23 pm

    I used to work at a German restaurant/meat market that would make it daily. I love that dish and used to eat it as a kid as a special treat with my dad after a day at the show. Love all the versions of it, including the Italian version with veal.

    • Delishhh replied: — March 10th, 2010 @ 10:42 pm

      Taste of Beirut, I agree with your i love Scnitzel but the veal version is my favorite. Thanks for visiting. I am so excited to have found your blog, one of my favaorite foods is Lebanese, and i will have to try something from your blog. Thanks again.

  10. 10

    Delishhh » Morning Glory Muffins » Delishhh — March 8, 2012 @ 8:01 am

    […] Year Ago: Blueberry Quinoa Pecan Muffins Two Years Ago: Schnitzel Posted by Delishhh on March 8, 2012 Leave a Comment »   You Might […]

  11. 11

    Kirsten@My German Kitchen...in the Rockies — March 8, 2012 @ 6:48 pm

    We LOVE Schnitzel, but….
    why would you use veal. Have you ever thought about how this poor baby animals are kept/ raised??
    Try to use some pork tenderloin from local farmers that keep their animals outside/ humanely. Thanks!

  12. 12

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