in Austria

Old Viennese Schnitzel

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Ingredients for 4 servings:

  • 4 pork escalopes or veal escalopes
  • ½ kg leaf spinach
  • 300 g mushrooms
  • salt and pepper
  • 125 ml whipped cream
  • 4 slices of Emmental cheese
  • 4 slices of ham
  • Butter for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Briefly steam the spinach in a little salted water. Pound the schnitzels, season with salt, and fry in butter. Distribute the spinach among the schnitzels, then place a slice of ham and cheese on top. Layer the prepared schnitzels in a pan (or on a baking sheet) and cover with foil. Steam for a few minutes until the cheese has melted. Meanwhile, thinly slice the mushrooms and sauté them in the remaining fat. Deglaze everything with whipped cream and season with salt and pepper. Pour the mushroom sauce over the prepared schnitzels. Parsley potatoes are best served with this dish. One serving has 440 kcal.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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