Jun 09 2026
Restaurants›Grünauer›Kärntner Schnitzel Recipe

Kärntner Schnitzel Recipe

Inspired by Grünauer
Time1h
Serves4

Viennese-fried specialty pork schnitzel stuffed with ham, quark cheese & potatoes, sided with pumpkin gulasch

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Ingredients

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Schnitzel

Pumpkin Gulasch

Method

Preparing the Schnitzel

  1. 1

    Prepare the Filling

    Peel and boil the potatoes until soft. Once cooked, mash them in a bowl and mix in the ham (finely chopped) and quark cheese. Season with salt and pepper to taste. Set aside.

  2. 2

    Prepare the Pork Loin

    Pound the pork loin pieces to about 1/4 inch thickness. Season each piece with salt and pepper.

  3. 3

    Stuff the Schnitzel

    Place a generous amount of the potato, ham, and quark mixture on one half of each pork loin. Fold the other half over to create a pocket. Secure with toothpicks if necessary.

  4. 4

    Bread the Schnitzel

    Set up a breading station with three shallow plates: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each stuffed schnitzel first in flour, then dip in the egg, and finally coat with breadcrumbs.

  5. 5

    Fry the Schnitzel

    In a large skillet, heat oil over medium heat. Fry the schnitzels for about 4-5 minutes on each side until golden brown and cooked through. Remove from the skillet and let them drain on paper towels.

Preparing the Pumpkin Gulasch

  1. 6

    Sauté the Vegetables

    In a large pot, heat olive oil over medium heat. Add the chopped onions and garlic, sautéing until translucent.

  2. 7

    Cook the Pumpkin

    Add the diced pumpkin to the pot and stir well. Sprinkle in the paprika and cumin, and season with salt and pepper. Cook for about 5 minutes, stirring occasionally.

  3. 8

    Add Broth and Simmer

    Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for 20-25 minutes, or until the pumpkin is tender.

  4. 9

    Finish the Gulasch

    Once the pumpkin is cooked, mash it slightly with a fork to thicken the gulasch. Stir in the chopped fresh parsley before serving.

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