Burgenland Schnitzel

by Editorial Staff

Summary

Prep Time	25 mins
Total Time	25 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Spread a thin layer of mustard on each schnitzel. Mix the paprika powder and flour together, then coat each schnitzel evenly with the mixture. Let the coated schnitzel rest for 2 minutes.
Heat the oil in a large pan over medium-high heat. Add the chopped bacon and onions, fry for 4 minutes until the bacon is crispy and onions are softened, then remove and set aside.
In the same pan with the remaining fat, fry the schnitzel over medium-high heat for 3-4 minutes per side until golden and the internal temperature reaches 63°C (145°F). If the internal temperature is not yet reached, reduce heat to medium and continue cooking for 1-2 minutes.
Return the bacon and onion mixture to the pan and heat for 1-2 minutes to warm through. Serve the schnitzel topped with the bacon and onion mixture.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.