Schnizza Recipe for Pizza Style Schnitzel Au Gratin
from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
In this post I show you my variation of the Schnizza recipe. Excuse me? Schnizza? Now the chef has completely lost it. Inspired by a TV report from Puls4, an Austrian TV station, I take up the somewhat crazy idea and try to tone down the culinary nosedive.
Allegedly, in a restaurant in Australia, a schnitzel topped with pizza was found on a menu. In Vienna, the well-known Italian restaurateur Luigi Barbaro was allowed to make his pizza oven available for testing the questionable pizza variant. Interestingly, the guests didn’t find the new creation all that bad.
After a bit of thought, I came up with the Schnitzel pizza. Cheese and ham in the schnitzel we know from the popular Cordon Bleu. Tomatoes are often served with the schnitzel in the form of ketchup (I prefer cranberries). Eckart Witzigmann likes to combine anchovies, capers and brown butter with the schnitzel. To be honest, all of these variations are not that far removed from the pizza-style schnitzel au gratin.
Find below the invitation and suggestion for a crazy and delicious baked crumbs shred. Wish you good luck and bon appétit!
Table of Contents
1. Recipe Schnizza
Instructions and translation by chef Thomas Sixt.
Prepare breaded, baked and au gratin schnitzel pizza style. Prepare trendy dish Schnizza step by step.
|4||pinches||black ground pepper|
|4||pinches||brown can sugar|
Prepare the ingredients for Schnizza in the kitchen.
Pat cutlets on a suitable, stable surface.
Cut the side seams of the meat, season the cutlets with salt and pepper.
Prepare breading line:
–> Place sifted flour on a plate.
–> Crack egg into a deep plate.
–> Put breadcrumbs in a plate ready.
Beat the egg with cream and season with salt and pepper.
Conscientiously mix egg with spices and cream with a fork.
Place the prepared, seasoned cutlets one by one in the flour.
Turn the cutlets in the flour on all sides.
Place floured cutlets one at a time in the egg.
Turn the schnitzel slices evenly and conscientiously in the egg on all sides.
Due to the flour layer, the egg sticks to the cutlet.
Evenly egg-coated cutlet turn in breadcrumbs on all sides.
Gently press down the breadcrumbs.
Place the breaded cutlets on a plate, sprinkled with breadcrumbs ready for frying.
Heat a suitable pan 2 fingers high with oil.
Carefully slide the breaded cutlets into the pan.
Fry the cutlets in the pan, swirling.
The oil should overflow over the top of the cutlets.
You can additionally drizzle the oil on the top of the cutlets with a spoon.
Turn the cutlets once and continue to pan fry and souffle.
Cutlet golden brown
Soufflé cutlet exactly to the golden-brown, finely baked state, then remove immediately from the pan.
Schnitzel baking sheet
Place baked cutlet on a baking sheet with baking paper.
Prepare tomato topping
Mix tomato paste with a little water, olive oil, salt, pepper and sugar to make a simple tomato topping.
Tomato topping escalope
Place tomato topping on baked cutlet and spread well over entire surface.
Cover the schnitzel and prepare the schnizza:
–> Put on mozzarella torn into pieces.
–> put anchovy fillets on top
Schnizza au gratin
Briefly bake topped cutlet in the oven step grill.
Put on the basil leaves and drizzle with olive oil.
Arrange and serve
Quickly arrange the Schnizza and serve hot.
I wish you a good appetite!