Not everyone serves turkey during the holidays. When Claudia and Dirk Van Wijk, of the Madawaska Kanu Centre, need to feed a hungry crowd, they turn to their roots and serve schnitzel!
“My mother Christa immigrated to Canada from Germany becoming a world-champion whitewater kayaker and co-founder of the first ever whitewater paddling school in Canada, Madawaska Kanu Centre. She brought with her many treasured German family recipes which made their way onto the menu for the hungry paddlers at MKC. I continue the tradition now, ensuring delicious home-cooked meals inspired by our German heritage remain at the ?heart? of MKC, along with world-class whitewater paddling! I�ve added my own special touch by using local ingredients to enhance flavour and build relationships with our local farmers in the Ottawa Valley.” — Claudia Van Wijk, Madawaska Kanu Centre
- 1 pint Ontario button or cremini mushrooms
- 1 Ontario yellow onion, chopped
- 6 thin cut Ontario pork
- 1 cup bread crumbs
- 1 cup grated swiss style cheese – we like Gunn's Hill Five Brothers for this one!
- 1 bunch fresh Ontario flat leaf parsley
- To taste, mixed spices including: paprika, garlic powder, salt & pepper
- Pristine Gourmet Sunflower Oil, for frying
- Lay a piece of saran wrap over a sturdy wooden cutting board. Lay out a piece of Ontario pork out on plastic wrap. Hammer flat with mallet. Repeat with all six cutlets.
- Meanwhile, fry mushrooms in sunflower oil until golden. Add onions and continue frying until softened.
- Season meat with salt & paprika on one side, garlic powder & pepper on the other.
- Place each piece of meat in breadcrumbs, but on one side only.
- Fry cutlets quickly in searing hot pan, frying on non-breaded side first.
- Place cooked cutlets on a tray & cover with onion & mushroom mixture. Top with grated cheese.
- Place under broiler until cheese is melted.
- To serve, sprinkle with parsley.
For even more meal ideas browse Ontario Pork’s extensive library of delicious and nutritious recipes.