Jun 09 2026
Restaurants›Grünauer›Münchner Schnitzel Recipe

Münchner Schnitzel Recipe

Inspired by Grünauer
Time1h
Serves4

Schnitzel on sautéed romaine, with dried cranberries, red cabbage, pumpkin seeds & sauce Mornay

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Ingredients

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Schnitzel

Sautéed Romaine

Toppings

Sauce Mornay

Method

Prepare Schnitzel

  1. 1

    Prepare Pork Loin

    Slice the pork loin into 1/2 inch thick pieces and pound them to an even thickness for uniform cooking.

  2. 2

    Set Up Breading Station

    In three separate dishes, place the flour, beaten eggs, and breadcrumbs. Season the flour with salt and pepper.

  3. 3

    Bread the Pork

    Dredge each piece of pork in flour, shaking off excess, then dip into beaten eggs, and finally coat with breadcrumbs.

  4. 4

    Fry the Schnitzel

    In a large skillet, heat vegetable oil over medium-high heat. Fry the breaded schnitzels for about 3-4 minutes on each side, or until golden brown and cooked through. Drain on paper towels.

Sautéed Romaine

  1. 5

    Prepare Romaine

    Wash and chop the romaine lettuce into bite-sized pieces.

  2. 6

    Sauté Romaine

    In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add chopped romaine and salt, sautéing until just wilted, about 2-3 minutes.

Prepare Toppings

  1. 7

    Prepare Red Cabbage

    Finely shred the red cabbage.

  2. 8

    Measure Toppings

    Measure out the dried cranberries and pumpkin seeds.

Make Sauce Mornay

  1. 9

    Make Roux

    In a saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes.

  2. 10

    Add Milk

    Slowly whisk in the milk, stirring continuously until the sauce thickens.

  3. 11

    Add Cheese and Seasoning

    Remove from heat and stir in the gruyere cheese, salt, black pepper, and nutmeg until smooth.

Assemble Dish

  1. 12

    Plate the Dish

    On a serving plate, place a bed of sautéed romaine, top with a schnitzel, and drizzle with sauce Mornay.

  2. 13

    Add Toppings

    Sprinkle the dish with shredded red cabbage, dried cranberries, and pumpkin seeds before serving.

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