{"id":5834,"date":"2025-12-02T13:50:31","date_gmt":"2025-12-02T13:50:31","guid":{"rendered":"https:\/\/redkarawana.com\/?post_type=savours&p=5834"},"modified":"2025-12-04T06:54:31","modified_gmt":"2025-12-04T06:54:31","slug":"salzburger-schnitzel-autriche","status":"publish","type":"savours","link":"https:\/\/redkarawana.com\/fr\/saveur\/salzburger-schnitzel-autriche\/","title":{"rendered":"Salzburger Schnitzel, Autriche; Porc Farci au Fromage et Champignons"},"content":{"rendered":"\n

La cuisine autrichienne incarne la grandeur et le multiculturalisme de l\u2019Empire Austro-Hongrois. L\u2019Empire Austro-Hongrois domina le continent europ\u00e9en pendant des si\u00e8cles, absorbant et influen\u00e7ant une diversit\u00e9 de traditions culinaires. Le Wiener Schnitzel, une sp\u00e9cialit\u00e9 traditionnelle autrichienne, est populaire dans toute l\u2019Europe. Le schnitzel est pr\u00e9par\u00e9 traditionnellement avec du veau, enrob\u00e9 de chapelure et saut\u00e9 ou frit. Lors de notre visite \u00e0 Salzbourg en Autriche, nous d\u00e9couvrons sa superbe vieille ville, son magnifique terrain alpin et sa cuisine gastronomique. Le Salzburger Schnitzel, sp\u00e9cialit\u00e9 locale, est une escalope de veau farcie aux champignons des bois, au jambon et au Mondseer, puis enrob\u00e9e de chapelure et fritte. <\/p>\n\n

Dans notre recette, nous utilisons des c\u00f4telettes de longe bio, un substitut id\u00e9al pour ceux qui ne consomment pas de veau. Le Mondseer est un fromage \u00e0 p\u00e2te mi-dure originaire de la ville de Mondsee, dans la r\u00e9gion de Salzbourg. Le fromage Mondseer n\u2019est pas facilement disponible aux \u00c9tats-Unis mais le Fromage Limburger, un fromage produit principalement en Allemagne, est un excellent substitut, ayant des similaires saveurs et fort ar\u00f4me. Nous achetons le fromage St. Mang Bavarian Made Limburger au Marina Market de Poulsbo, WA, mais il est \u00e9galement disponible dans les boutiques en ligne. Nous s\u00e9lectionnons un fromage jeune pour ce fromage affin\u00e9 \u00e0 p\u00e2te molle pour sa saveur plus douce. Nous farcissons les c\u00f4telettes de porc avec du fromage Limburger et des champignons de Paris. Notre Salzburger Schnitzel saut\u00e9 \u00e0 une texture tendre et croustillante et est extr\u00eamement savoureux. <\/p>\n\n

\n
\n
\"Fromage
Fromage Limburger<\/figcaption><\/figure>\n<\/div>\n\n\n\n
\n
\"Côtelette
C\u00f4telette de Porc<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n

C\u00f4telettes de Longe de Porc \u2013 4 morceaux d\u00e9soss\u00e9s de 1 pouce d\u2019\u00e9paisseurChampignons Blancs \u2013 12 petits champignonsFromage Limburger \u2013 180 grammesFarine Tout Usage \u2013 50 grammesChapelure Nature \u2013 120 grammes\u0152ufs \u2013 2Huile d\u2019Olive \u2013 1 cup (237ml)Sel de Mer \u2013 au go\u00fbt<\/p>\n\n

\u00c9tape 1<\/h3>\n\n

Prenez une c\u00f4telette de porc \u00e9paisse d’un pouce et coupez-la en deux tranches d’un-demi pouce (ne s\u00e9parez pas compl\u00e8tement les tranches mais laissez-les reli\u00e9es d’un c\u00f4t\u00e9). Placez chaque c\u00f4telette de porc sur une planche \u00e0 d\u00e9couper, couvrez d’une pellicule plastique et pilez avec le maillet \u00e0 viande jusqu’\u00e0 ce que la viande devienne tr\u00e8s fine. <\/p>\n\n

\u00c9tape 2<\/h3>\n\n

Sur un c\u00f4t\u00e9 de chaque c\u00f4telette de porc, placez trois tranches de fromage, puis les champignons tranch\u00e9s, assaisonnez avec du sel et recouvrez de l’autre c\u00f4t\u00e9 de la c\u00f4telette de porc.<\/p>\n\n

\u00c9tape 3<\/h3>\n\n

Mettez la farine, les \u0153ufs et la chapelure dans des assiettes s\u00e9par\u00e9es, enrobez les c\u00f4telettes de porc de farine tout en en scellant les bords, puis enrobez d’\u0153ufs battus et enfin de chapelure. <\/p>\n\n

\u00c9tape 4<\/h3>\n\n

Dans une po\u00eale antiadh\u00e9sive, chauffez \u00bc cup (59ml) d’huile d’olive et faites revenir la c\u00f4telette de porc \u00e0 feu doux-moyen pendant 3-4 minutes de chaque c\u00f4t\u00e9. Note : Faites sauter \u00e0 feu doux-moyen jusqu’\u00e0 ce que la c\u00f4telette devienne dor\u00e9e et croustillante mais non br\u00fbl\u00e9e. R\u00e9p\u00e9tez ces \u00e9tapes pour les c\u00f4telettes de porc restantes, en rajoutant et chauffant \u00e0 chaque fois \u00bc cup (59ml) d’huile d\u2019olive. Servez imm\u00e9diatement le Salzburger Schnitzel. <\/p>\n\n

\n
\n
\"Côtelette
C\u00f4telette de Porc<\/figcaption><\/figure>\n<\/div>\n\n\n\n
\n
\"Autriche,
Autriche, Salzbourger Schnitzel<\/figcaption><\/figure>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

La cuisine autrichienne incarne la grandeur et le multiculturalisme de l\u2019Empire Austro-Hongrois. L\u2019Empire Austro-Hongrois domina le continent europ\u00e9en pendant des si\u00e8cles, absorbant et influen\u00e7ant une diversit\u00e9 de traditions culinaires. Le Wiener Schnitzel, une sp\u00e9cialit\u00e9 traditionnelle autrichienne, est populaire dans toute l\u2019Europe. Le schnitzel est pr\u00e9par\u00e9 traditionnellement avec du veau, enrob\u00e9 de chapelure et saut\u00e9 ou […]<\/p>\n","protected":false},"featured_media":5806,"template":"","meta":{"_acf_changed":true},"savourscat":[74],"class_list":["post-5834","savours","type-savours","status-publish","has-post-thumbnail","hentry","savourscat-plat-principal"],"acf":[],"yoast_head":"\nSalzburger Schnitzel, Autriche - Plat Principal - Red Karawana<\/title>\n<meta name=\"description\" content=\"Le Salzburger Schnitzel est une sp\u00e9cialit\u00e9 de Salzbourg. 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