Pork Loin Chops – 4 boneless pieces 1-inch thick
White Button Mushrooms – 12 baby mushrooms
Limburger Cheese – 180 grams
All Purpose Flour – 50 grams
Plain Breadcrumbs – 120 grams
Eggs – 2
Olive Oil – 1 cup (237ml)
Sea Salt – to taste
Salzburger Schnitzel – The Austrian cuisine epitomizes the grandeur and multiculturalism of the Austro-Hungarian Empire. The Austro-Hungarian Empire dominated the European continent for centuries, absorbing and influencing a diversity of culinary traditions. The Wiener Schnitzel, a traditional Austrian specialty, is popular throughout Europe. The schnitzel is prepared traditionally with veal, encrusted with breadcrumbs and sautéed or deep-fried. During our visit to Salzburg in Austria, we discover its stunning Old Town, beautiful Alpine terrain and gourmet cuisine. The Salzburger Schnitzel, a local specialty, is an escallope-style veal stuffed with wild mushrooms, ham and Mondseer cheese, then encrusted with bread crumbs and fried. In our recipe, we use organic pork loin chops, an ideal substitute for those who do not consume veal. The Mondseer is a semi-hard cheese that originates from the town of Mondsee in the Salzburg region. The Mondseer cheese is not widely available in the US but the Limburger cheese, a cheese primarily produced in Germany, is an excellent substitute, having a similar flavor and strong aroma. We purchase the St. Mang Bavarian Made Limburger cheese at the Marina Market in Poulsbo, WA but it is also available in online shops. We select this soft-ripened cheese as a young cheese for its milder flavor. We stuff the pork chops with Limburger cheese and white button mushrooms. Our sautéed Salzburger Schnitzel has a tender and crispy texture and is very flavorsome.
Step 1 – Take a 1-inch thick pork chop and cut into ½ inch slices (do not cut all the way through but leave one side connected. Place each pork chop on a cutting board, cover with a plastic wrap and pound with the meat mallet until the meat is very thin.
Step 2 –On one side of every pork chop, place three slices of cheese, then sliced mushrooms, season with salt and top with the other side of the pork chop.
Step 3 – Place flour, eggs and breadcrumbs in separate plates. Coat the pork chops with flour while sealing the edges, then with the beaten eggs and then the breadcrumbs.
Step 4 – In a non-stick pan, heat ¼ cup of olive oil and sauté the pork chop on low-medium heat for 3-4 minutes on each side. Note: Sauté on low-medium heat until golden crispy but not burned. Repeat these steps for the remaining pork chops, heating up ¼ cup of new olive oil each time.
Step 5 – Serve the Salzburger Schnitzel immediately. Boiled potatoes and fresh cabbage salad are complementary side dishes. Enjoy!