Austrian Schnitzel Recipe with Yogurt & Cucumber Sauce + Stuffed Mushrooms

veal cutlets

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is leaner and pork is more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is often less expensive.

Start by preparing the yogurt sauce for the schnitzel by mixing 2 cups of plain yogurt with a small bunch of dill, 1/4 chopped shallot, and 4 minced cloves of garlic.

Chop either half an English cucumber or a whole regular cucumber into circles and mix it into the yogurt sauce.

Let the yogurt sauce chill in the refrigerator until ready to serve.

Prepare the stuffed mushrooms by preheating the oven and adding olive oil to a baking tray.

Chop 9 portobello mushrooms, 1 Roma tomato, and some spinach, then mix them in a bowl with 2 slices of cheddar cheese, salt, garlic powder, and oregano.

Stuff the mushroom caps with the mixture and sprinkle with olive oil and salt before setting aside.

Tenderize 2 boneless pork chops using plastic wrap and a meat mallet.

Season the pork chops with salt and pepper, then set up a breading station with flour, beaten eggs, and breadcrumbs.

Dredge each pork chop in flour, dip in beaten eggs, and coat with breadcrumbs.

Heat oil in a skillet and fry the breaded pork chops until golden brown, about 3-4 minutes per side.

Bake the stuffed mushrooms in the oven while the schnitzel is frying until cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens