Wednesday, August 10, 2011

Salzburger Schnitzel; Inside - Out

Salzburger Schnitzel

Salzburger Shnitzel – say that three times, fast.

But seriously, folks… 

Schnitzel is a popular German Style dish.  It is usually made with veal, although you can substitute escalloped (thin sliced and pounded) pork or chicken. 

In Austria they often serve a stuffed version which includes bacon, mushrooms, onions and herbs.  I’ve already put in a long day, so no stuffing meat for me tonight.  I came up with this quick and easy version that you can whip up on even the busiest of days.  The extras are served on the outside. 

This is so easy and delicious; you have to try it.

Note:  Ask your butcher for the scaloppini to save you extra time.  And don't forget to click on my food pictures to get the "Full (food) Monty."  ;.)  You must click on the picture above tonight.  Wow!

Serves 2:


2 Veal, Chicken or Pork Scaloppini
1 teaspoon Garlic Salt
Freshly Ground Pepper, to taste
¼ cup All Purpose Flour
1 large Egg, beaten
¼ cup Italian Seasoned Bread Crumbs
1 tablespoon plus one teaspoon Olive Oil, divided
1 sliced Bacon, chopped
1/8 cup Sweet Onion, slivered
¼ cup whole Button Mushrooms
Juice of Half of a Lemon
1 tablespoon freshly chopped Chives
1 tablespoon freshly chopped Parsley
Lemon Slices for garnish, Optional

Sprinkle meat of choice with garlic salt and pepper.  Dredge in flour, dip in egg and then coat with Italian breadcrumbs.

Add one tablespoon of olive oil to pan.  Add the teaspoon of olive oil to a non-stick skillet.  Add bacon slices and cook until crispy.  Remove from pan.

Drain bacon grease from the pan but do not wipe the pan out.  Return to stove and add tablespoon of the oil.  Add onion and mushrooms.  Sauté for five minutes over medium heat, until both ALMOST start to brown.  You are looking for a nice, golden color without caramelizing. 

Remove from pan and add coated meat. 

Note:  You can add a little extra oil if necessary. 

Brown meat on both sides, approximately 6-7 minutes total. 

Squeeze fresh lemon juice over meat.

Top with fresh herbs and lemon slices.


I like to serve this dish with a side of mashed cauliflower (with sour cream and nutmeg added) and a nice simple salad of spring greens, antipasti olive mix (store-bought), crumbled goat or feta cheese and tomato, drizzled with a little red wine olive oil and vinegar.

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