Viennese Cheese Schnitzel

Ingredients

In this Viennese adaptation, the traditional American Cheesesteak is transformed into a breaded and fried cheese cutlet. The original dish typically uses thinly sliced beefsteak, sautéed onions, and melted cheese on a hoagie roll. However, in the Viennese version, the focus shifts to the cheese itself, which is breaded and fried to create a crispy exterior and a gooey, melted interior. This adaptation embraces the Viennese love for breaded and fried dishes, adding a unique twist to the original concept. We alse have the original recipe for Cheesesteak, so you can check it out.

• 4 slices of Emmental cheese (150g each) (5.3 oz) 4 slices of Emmental cheese (150g each) (5.3 oz)
• 2 eggs, beaten 2 eggs, beaten
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 cups (200g) breadcrumbs 2 cups (200g) breadcrumbs
• Vegetable oil, for frying Vegetable oil, for frying
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Place the flour, beaten eggs, and breadcrumbs in separate shallow bowls.
2. 2.
   Season the cheese slices with salt and pepper.
3. 3.
   Dredge each cheese slice in flour, then dip it into the beaten eggs, and finally coat it with breadcrumbs, pressing gently to adhere.
4. 4.
   Heat vegetable oil in a large skillet over medium heat.
5. 5.
   Fry the breaded cheese slices until golden brown on both sides, about 2-3 minutes per side.
6. 6.
   Remove the cheese schnitzels from the skillet and drain on paper towels to remove excess oil.
7. 7.
   Serve hot and enjoy!

Treat your ingredients with care...

• Emmental cheese — Use a high-quality Emmental cheese for the best melting and flavor. Make sure the cheese slices are thick enough to hold their shape during frying.

Tips & Tricks

• For extra flavor, you can add a pinch of paprika or dried herbs to the breadcrumbs before coating the cheese slices.
• Serve the Viennese Cheese Schnitzel with a squeeze of lemon juice for a refreshing tang.
• Experiment with different types of cheese, such as Gouda or Swiss, to create unique variations of this dish.
• Make sure the oil is hot enough before frying to achieve a crispy crust.
• Serve the Viennese Cheese Schnitzel immediately after frying to enjoy the melted cheese at its best.

Serving advice

Serve the Viennese Cheese Schnitzel hot, accompanied by a side of traditional Viennese potato salad or a fresh green salad. Garnish with lemon wedges for an extra burst of flavor.

Presentation advice

Arrange the Viennese Cheese Schnitzel on a platter, allowing the melted cheese to ooze out slightly. Sprinkle some fresh herbs, such as parsley or chives, on top for a pop of color. Serve with a side of salad to create an appealing and balanced plate.