I am Looking for a great German weinersnitchzel recipe (preferably pork) and would love it if cheese was included and gravy. if possible.... I used to live in germany when I was a little girl but unfortunately don't know a recipe. Hope to get someones great cooking advice

I have made Schnitzel with many recipes and have found this one the best. Use veal, pork, these days use chix if you want-but never tell a German/Asutrian chef you did so. LOL Gravies are just a thickened meat fat and juices. This could be diffficult here due to the bread crumbs. On the otherhand the crumbs may add to the gravy. Make a roux (equal parts flour and fat (often butter but today we can use the pork fat). Melt butter or use pork fat under low heat and add flour. Mix very well to avoid lumps. Continue to cook roux on lower heat for about ten minutes. Then slowly add any liquid (chix stock/broth beef, or pork stocks) until desired consistency. The gravy will thicken as it cooks so adjust with more stock as needed. About Wiener Schnitzel Wiener Schnitzel is another great Austrian recipe, escallops (thin slices of meat) breadcrumbed and deep-fried. Almost every visitor to Austria gives it a try. A major misspelling is Weiner Schnitzel instead of Wiener. The original Wiener Schnitzel is made with veal, but very commonly pork is used in Austrian households as veal is more expensive. It is generally served with parslied potatoes and/or with potato salad. We also squeeze a fresh lemon wedge over the Schnitzel, and some like cranberry sauce with it. In many families it is a Sunday lunch dish. Next to roast pork (Schweinebraten) it is the most common dish Austrians eat on a special day like Sunday. I have written about Wiener Schnitzel in one of my articles in which I encourage maintaining authenticity with classics like this one. Recipe for Wiener Schnitzel Serves 4 4 escallops (thin slices) of veal or pork salt, ground pepper flour, breadcrumbs 2 whole eggs oil to deep fry 1 lemon cranberry sauce (optional) How to cook Wiener Schnitzel 1. Preparation Prepare 3 deep plates. Put flour in one, beaten eggs in another and breadcrumbs in the third. The meat is dipped in that same order. Start with moderate amounts; you can always top up quantities as needed. 2. The meat The meat slices are tenderized and rendered thinner with a meat mallet (available in any kitchen store). The schnitzel fries at high temperature in just 2-3 minutes. The escallops are hammered thin to ensure the meat is cooked through when the outside is crispy. Season with ground pepper. 3. The coating Put a schnitzel on the plate with flour, cover both sides and shake off excess flour. Then dip it in the egg, making sure schnitzel is covered with egg. Lift, let excess egg drop off, and lay it in the breadcrumbs. Make sure schnitzel’s surface is coated with breadcrumbs. Again, lift it off plate and shake a little so loose crumbs fall off. 4. Deep frying Put oil in a large frying pan 1/2-inch deep and heat. Schnitzels will swim which is deep frying. Get the oil hot enough that the schnitzel sizzles immediately when you put it in. When it has the desired color, turn it When cooked, place on paper towels to soak fat from schnitzel. Salt the schnitzel now if you haven’t done so before. It is ready to serve. 5. Extras It is very tasty to let it fry a bit in real butter after deep frying. You can deep-fry ready boiled potatoes with the schnitzels. They get a nice crunchy skin; or break them up with spatula and cook as hash browns. http://www.bernhards.at/recipes/wienerschnitzel.html © Bernhard Baumgartner Recipe updated Nov 10 2006

http://recipesbycindy.homestead.com/Schnitzel.html You could just put parm cheese in the bread crumbs

When I worked as a chef, I liked to use prok tenderloin, is meaty, low in fat and tender, first I would portion out the meat, pound them with my meat mallet (I have a metal one), then I seasoned the meat and set it in the frig while I got everything else ready. I like to use the 3 station breading process, flour, egg wash and seasoned breadcrumbs. You have to season all these to not as much. In the flour I used salt and pepper, and just salt in the egg wash as for the breadcrumbs, I used both fresh and dried, a bit of flour, paprika, garlic powder or granules, onion powder. Then I bread my schnitzels, I separte them with waxed paper or plastic wrap, with a bit of crumb on them, then let them sit for 30 minutes. This allows you to cook you veg, starch and make your sauce, I like the Jagerschnitzel sauce, which is a mushroom based on, but a tin of gravy, half a can of cream of mushroom soup, a tin of mushrooms, some garlic and paprika, a bit of milk to thin it is fine. You can just use the gravy and put the cheese on it, a good swiss or even havarti is nice. I cook my schnitzels until the a nice brown, then put them in the oven until everything is ready, this is the time for the cheese.

I found three recipes for you...two with gravy and one with cheese. Enjoy!!!! Wiener Schnitzel With Sauce 1 lb pork loin, trimmed salt and pepper 1/2 cup all-purpose flour 3 eggs, beaten 2 cups fresh breadcrumbs 3 tablespoons vegetable oil 3 tablespoons unsalted butter 1/4 cup dry white wine 2 tablespoons fresh lemon juice 2 tablespoons heavy cream 6 tablespoons unsalted butter 2 tablespoons chopped fresh parsley 4 lemon wedges Slice pork into eight 1"-thick pieces. Pound each piece with a meat mallet to about 1/4" thickness. Season with salt and pepper. Place flour, eggs, and bread crumbs into three separate shallow dishes. Dredge each medallion first in flour, then in eggs, and finally in bread crumbs. Place breaded pork on a baking sheet or plate. Heat oil and 3 T. butter in a large saute pan over medium-high heat. Saute pork until golden brown, 2–3 minutes on each side. Remove from pan and keep warm in a 200° oven. Deglaze pan with wine; add lemon juice and simmer 3 minutes. Add heavy cream and simmer until reduced by half, about 1 minute. Off heat, whisk in butter 2 T. at a time. Stir in parsley; spoon sauce over medallions. Serve with lemon wedges. __________________________________________ Jagerschnitzel (Hunter's Schnitzel) For the Meat 1 lb pork cutlets, about 1/2 ",thick 1-2 egg, beaten salt pepper 1/2 cup breadcrumbs (I use gluten-free) oil For the Gravy 2 ounces bacon, diced 4 ounces onions, chopped 8 ounces mushrooms, sliced 1 tablespoon tomato paste 1/2 cup water 1/2 cup dry white wine 1 dash thyme salt pepper 1/2 teaspoon paprika 1 tablespoon parsley 2 tablespoons sour cream Pound the cutlets and rub in the salt and pepper. Let stand for about 10 minutes. Dip cutlets into the beaten egg and then, crumbs. Brown in a small amount of oil over low heat for about 10 minutes on each side. While meat is browning, saute' the bacon and onions until golden brown. Add the tomato paste and mushrooms and saute' over a low heat. Add the wine, water, and seasonings; let simmer for about 5 minutes. Stir in the sour cream. Pour over the schnitzel. ___________________________________________ Wienerschnitzel INGREDIENTS: 1 1/2 pounds veal cutlets 1/2 cup all-purpose flour 3 tablespoons grated Parmesan cheese 2 eggs 1 teaspoon minced parsley 1/2 teaspoon salt 1/4 teaspoon pepper 1 pinch ground nutmeg 2 tablespoons milk 1 cup dry bread crumbs 6 tablespoons butter 4 slices lemon DIRECTIONS: 1. Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat. 2. In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight. 3. Melt butter in a large skillet over medium heat. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices.