Schnitzel is pretty straightforward.

First of all pound your cutlets ( I prefer veal) thin, no thicker than 1/4 inch.

Then prepare three dishes

one with flour you have seasoned with salt and pepper,

a second with two eggs beaten with a TBSP or so of water.

a third one bread crumbs.

Rinse and pat dry your meat

dredge in the flour, then the egg and then the breadcrumbs.

Heat about a 1/4 inch of oil in a heavy skillet. heat just until a few bread crumbs dropped in sizzle golden but don't darken.

Place the cutlets into the oil, don' t crowd, let them turn golden and then flip them until the other side is golden...watch they don;t burn.

Serve with lemon wedges and either roasted potatoes or a potato salad and some red cabbage.

That's how I do it but hopefully Peppi will pipe in . She would be the expert. .

Sharon got it right. The only thing I would add is an anchovy filet along with the lemon.

You can also add a lovely mushroom cream sauce, turning it into a Rahm Schnitzel. Rahm is German for cream.

http://www.food.com/recipe/rahmschnitzel-431939

Or do Schnitzel ala Holstein by simply placing a fried egg on top of the pork.

And last but not least, the Hunter schnitzel, with it paprika sour cream sauce. http://www.quick-german-recipes.com/german-schnitzel-recipe.html

And don't forget the spaetzle or potato dumplings.

Ok, now I am hungry!!

Yesterday Kevin and I went to Alpine Village in Torrance so that I could buy a shirt and shoes to go with my Lederhosen, and we decided to go early enough for the Sunday brunch, which included Wienersnitzel, which was made pretty much as Sharon described, and it was made with veal instead of pork. I also had Bratwurst, potato pancake, spaetzle, Sauerbraten, sauerkraut, German fried potatoes, fried cauliflower, and rye bread. The Sauerbraten was the best dish. They also had an endless supply of champagne and orange juice. I took small portions, since it was a buffet, and I wanted to taste different dishes.

We had forgotten that it was Oktoberfest, and so it was more festive than we expected. Also, there was a swap meet adjacent, but there was plenty of parking, being the South Bay and not Los Angeles.

Frohes Oktoberfest!

Lars

Here is a link that might be useful: Alpine Village Restaurant in Torrance

A couple more notes from ATK which they say promotes the traditional wrinkly crust. Thin layers of flour and water. Plenty of oil, they use 3/4 cup of vegetable oil and two tablespoons of butter in a 12 inch skillet. New oil and butter for each batch is important for looks not taste. Shake constantly while cooking. Hot oil about 375.

I can't say which of those are most important, but I can vouche for their recipe producing beautiful Schnitzel.

Hmmm, feeling inspired.

Another thing that is important for the outcome FOAS describes is to NOT press the crumbs into the meat.

OK, Sharon, I pretty much followed your recipe last night, it came out very good considering I had never made it before and the fact that I detest frying anything. I made mushroom pan gravy with some cream for it. The only tweaking I did was that I realized (at the last minute of course) that I had no lemon or lemon juice for that matter, so I added some lemon pepper seasoning to the flour - it was really good. I also made some noodles (but not spatzle) to go with it. Oh, and I used coconut oil with some butter to fry it in. Our 2 grandkids and our son were over and they gobbled it! But I told them not to expect it again for a long time since I hate frying foods. I love to eat it but in my later years it don't like me and I've never liked standing over a hot skillet for any amount of time.