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turn stringy.
Swiss cheese schnitzel
Schnitzel in German and Austrian kitchens means a thin slice. The schnitzel common in
American cookbooks is wiener schnitzel, a thin slice of breaded veal cutlet quickly sautéed in hot
fat. This Swiss cheese schnitzel is just like a wiener schnitzel but instead of veal we bread a thin
slice of cheese. It is a different way of serving cheese hot for lunch, dinner or even breakfast.
Quick and easy to prepare, it can go from stove to the table in 5 or 6 minutes. It is something like
a grilled cheese sandwich, but you serve bread on the side, and browning the cheese by itself
adds the full, rich flavor of the browning reaction.
You can prepare the slices ahead of time and place them from the refrigerator directly
into the hot oil just before serving. Make sure to watch closely, so the cheese doesn’t melt much.
As soon as it starts oozing noticeably, flop each on a plate and serve.
Ingredients
1
1
3
4
½
2
2
egg, beaten
teaspoon ground chili (mild, medium or hot)
tablespoons parsley, finely chopped
slices Swiss cheese, about 2 ounces (55 g) each
cup dry bread crumbs
tablespoons vegetable oil
tablespoons butter
Procedure
1. Add chili and parsley to the beaten egg and mix well.
2. Pour the egg on a shallow plate. Spread bread crumbs on another plate.
3. Dip cheese slices into the egg mixture, let excess drip off, lay in bread crumbs, then
turn and coat the second side. Make sure bread crumbs cover cheese well. Shake off excess
crumbs and you have a cheese schnitzel.
4. Heat the oil-butter mixture in a heavy, large sauté pan over medium to high heat. When
it starts to bubble, slip in the cheese schnitzels and brown quickly, no more than 2 minutes per
side. As soon as the cheese begins to melt, turn the slices over, brown a minute on the other side
and serve. (Some cheeses melt faster than others.) Garnish with parsley sprigs and lemon or lime
slices.
Fresh, crusty French or Italian bread, pickles, hot or cold vegetables or fruit go well with
this creation.
Serves 4.
Cheese flavors
When serving a good, ripe, well-aged table cheese fresh, always remember that the best
flavor bouquet opens up fully at room temperature. To be exact, even if the cheese is not ripe,
barely aged, and just mediocre, letting it warm up may improve it to acceptable. Let the well-
play © erdosh 228
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