Honey Lemon Schnitzel
Total TimePrep/Total Time: 20 min.
I made this recipe as was written, other then to increase the sauce. I have made it 3 times, once with chicken. It is the best recipe in the shortest time I have ever made that was so good, Wonderful recipe! Thank you Carole.
I really enjoyed this. I didn't use the pork sirloin cutlets. I used 2 large pork loin chops. I made it as directed, I thought it was a bit too sweet. I'll just cut back on the honey next time.
Monkeyshines1 has it exactly correct. Both my parents were from Austria. AllisonO, yes it works well with chicken too. Typically I use pork, chicken or turkey as veal in my area is $25 per pound and up, if you can find it. This is fun riff on a traditional recipe, quick and easy to prepare. Certainly worth giving a try if one is looking for a different way to serve an animal protein. Thanks to Carole Fraser for submitting!
No one said it was "old world", but it IS "schnitzel". According to WikipediaA schnitzel is meat, usually thinned by pounding with a meat tenderizer, that is fried in some kind of oil or fat. The term is most commonly used to refer to meats coated with flour, beaten eggs, and bread crumbs, and then fried, but some variants such as Walliser Schnitzel are not breaded. Originating in Austria, the breaded schnitzel is popular in many countries and made using either CHICKEN, VEAL (i.e. wiener), MUTTON, BEEF, TURKEY OR PORK, which this recipe calls for. It IS schnitzel and it IS good, Blondizsmilz.
This is not an Old World recipe. I grew up in Germany and it was always made with veal until the late 80's when money was short for so many. Pork is not the original recipe.
Quick, easy and very good flavor.
Quick and easy for weeknight dinner. Made 2 big pork cutlets. Served with brown beans and cornbread
Very good. Had to double the flour mixture to have enough for all the meat.
What a good dish for quick and easy!! The only change would be, as others mentioned, more flour mixture. We like the light batter, but it needs more to coat all the cutlets.
Fantastic and simple! The lemon and honey flavor perfectly compliments the light coating on the pork. It wasn't too sweet or too sour.My only change/suggestion would be to make more of the flour/salt/pepper mixture--maybe even double it--because most of it was used up after coating only two of the pork cutlets (though the size of the cutlets also makes a difference). I think the coating and sauce might be just as good when using chicken cutlets!