While in Austria a few years back, my favorite meal was a schweine schnitzel. I would like a good recipe in English cooking terms (United States) in order to attempt to make this on my own. Links to websites that have the recipes in German would be welcome too.

I do not have an actual recipe, but I believe it's a very simple dish to make. All you need are veal cutlets. Pound them out very thin. Then you coat them in a light coating of flour. Place them in an egg wash, and then plain breadcrumbs. Put a little oil on the bottom of your pan and fry them on both sides. Be sure not to overcook it. It should only take a couple of minutes per side since the meat is so thin. It tends to dry out quickly. As soon as you take it out of the pan, lightly salt the cutlets. And there ya go..you're done.

Yum. I love them too. I lived in Germany for a few years and those were my fav! http://www.mygermanrecipes.com/R405.php

Pork Schnitzel with Chanterelle Mushrooms 2 (3-ounce) pork cutlets, pounded thin Kosher salt and freshly ground black pepper All-purpose flour, for dredging 2 eggs, beaten Breadcrumbs, for dredging 2 tablespoons clarified butter 3 slices smoked bacon, roughly chopped 1/2 onion, diced 1 tablespoon dijon mustard 1 tablespoon capers, drained Butter 3/4 pounds chanterelle mushrooms, chopped if large 1/4 cup heavy cream Pat cutlets dry. Season cutlets with salt and pepper, then dredge in flour, then egg, then breadcrumbs. In a large skillet, add clarified butter and saute cutlets on both sides until golden brown and crunchy. Drain on paper towels, keep warm. In a separate skillet over high heat, cook the bacon and the onions until they both start to brown. Add mustard and capers. Add a small lump of butter to the mix and immediately add the chanterelles. As the mushrooms begin to absorb the butter, add just enough cream to cover the bottom of the pan. Simmer sauce to reduce slightly. Add more mustard or capers as needed. To serve, spoon sauce over browned schnitzels.

maybe this... Schweineschnitzel Title: Schweineschnitzel Yield:6 servings Category:Pork/ham, German 4 (6-ounce) pork cutlets 1 ts Water Salt and freshly ground 1 c Fresh bread crumbs -pepper to taste 4 tb Butter or margarine Flour for dredging 1 tb Capers 1 Egg Lemon wedges Pound the cutlets until thin. Sprinkle lightly on both sides with salt and pepper. Dredge them lightly but thoroughly in flour. Beat the egg lightly with the water and dip the floured cutlets in the mixture; coat with crumbs. Using the side of a kitchen knife, tap the cutlets lightly so the crumbs will adhere well to the meat. Transfer them to a wire rack. Refrigerate for one or two hours. This will help the breading adhere to the cutlets when they are being cooked. Heat the butter in a large skillet and, when it is hot but not brown or smoking, saute the cutlets in it until they are golden brown on both sides. Arrange the cutlets on a heated serving platter and garnish with the capers and lemon wedges. Serve immediately. Serves four. [THE EVENING SUN: October 31, 1990]

Recipes #'s 3 & 4 are just fine. Schweine (pork not veal). Instead of chanterelles, you can use the cheaper champignon - white mushrooms, sliced. Also, I wouldn't mess with butter in any way --- too expensive and burns too easily. Since you'll be using a med-hi heat, use canola, corn, or saflower oil. Also, I think refrigerating the already-coated schnitzels is a waste of time, and hasn't ever proven to be a great benefit(sounds like a cook's excuse to take a break before going into high gear with the rest of the meal). Just before serving, top each schnitzel with a dollop of sour cream or creme fraiche. Serve with some roasties or bratkartofflen (crusty fried potatoes), and rotkohl. I lived in Germany for several years and learned to make this from a spectacular cook. In fact, I learned to make this so well, that I had some Germans ask me for my recipe...Good stuff!