{"id":79504,"date":"2026-02-20T12:17:52","date_gmt":"2026-02-20T11:17:52","guid":{"rendered":"https:\/\/www.falstaff.com\/profi\/?post_type=newsbeitrag&#038;p=79504"},"modified":"2026-02-20T08:30:19","modified_gmt":"2026-02-20T07:30:19","slug":"steirerschnitzel-2-0-wirtshausklassiker-mit-fine-dining-kniff-von-philip-kroell","status":"publish","type":"newsbeitrag","link":"https:\/\/www.falstaff.com\/profi\/newsbeitrag\/steirerschnitzel-2-0-wirtshausklassiker-mit-fine-dining-kniff-von-philip-kroell\/","title":{"rendered":"Steirerschnitzel 2.0: Wirtshausklassiker mit Fine-Dining-Kniff von Philip Kr\u00f6ll"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">Der junge Spitzenkoch steht f\u00fcr <strong>\u00bbFusion auf Steirisch\u00ab:<\/strong> gutb\u00fcrgerliche K\u00fcche, modern gedacht. Das <strong>gef\u00fcllte Steirerschnitzel<\/strong> zeigt, wie sich ein vertrautes Gericht mit wenigen, gezielten Eingriffen auf h\u00f6chstes<strong>\u00a0Niveau<\/strong> heben l\u00e4sst. Knusprige Textur, saftige F\u00fcllung, saubere Ausf\u00fchrung \u2013 genau die Mischung aus Bodenst\u00e4ndigkeit und Raffinesse, die er aus der <strong>Zusammenarbeit mit Gerhard Fuchs<\/strong> in der <a href=\"https:\/\/www.falstaff.com\/at\/restaurants\/die-weinbank-ehrenhausen\">\u00bbWeinbank\u00ab<\/a> mitgenommen hat. F\u00fcr Gastronomen ein starkes Signature-Gericht auf der Karte.<\/span><\/p>\n<h2><span class=\"s1\">Gef\u00fclltes Steirerschnitzel <\/span><span class=\"s1\">in<\/span> <span class=\"s1\">K\u00fcrbiskernpanade<\/span> <span class=\"s1\">mit<\/span> <span class=\"s1\">Reis<\/span><\/h2>\n<p class=\"p3\"><span class=\"s3\">(f\u00fcr 4 Personen)<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\"><b>ZEITAUFWAND: <\/b><\/span><span class=\"s1\"><i>90 Minuten<\/i><\/span><\/p>\n<h3 class=\"p1\"><strong><span class=\"s1\">DIE ZUTATEN <\/span><\/strong><\/h3>\n<p class=\"p1\"><em>F\u00fcr die Steirerschnitzel<\/em><\/p>\n<ul>\n<li class=\"p2\">4 St\u00fcck Schweinskarree, geschnitten, ohne<br \/>\nKnochen<\/li>\n<li class=\"p2\">200 g Schafsk\u00e4se<\/li>\n<li class=\"p2\">4 Scheiben Rohschinken<\/li>\n<li class=\"p2\">200 g Blattspinat, blanchiert und ausgedr\u00fcckt<\/li>\n<li class=\"p2\">Mehl, griffig, zum Panieren<\/li>\n<li class=\"p2\">2 Eier<\/li>\n<li class=\"p2\">Br\u00f6sel und gehackte K\u00fcrbiskerne (1 zu 1)<span class=\"Apple-converted-space\">\u00a0 <\/span><br \/>\nzum Panieren<\/li>\n<li class=\"p2\">500 g Butterschmalz<\/li>\n<li class=\"p2\">Salz, Pfeffer<\/li>\n<\/ul>\n<p class=\"p1\"><em>F\u00fcr den Butterreis<\/em><\/p>\n<ul>\n<li class=\"p2\">2 Tassen Langkornreis (ca. 200 g)<\/li>\n<li class=\"p2\">2-3 EL Butter<\/li>\n<li class=\"p2\">3 Tassen Wasser<\/li>\n<li class=\"p2\">Salz<\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\" style=\"font-size: 1.5em; font-weight: bold;\">DIE Z<\/span><span class=\"s2\" style=\"font-size: 1.5em; font-weight: bold;\">UBEREITUNG<\/span><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">Das Fleisch d\u00fcnn klopfen, salzen und pfeffern. Anschlie\u00dfend mit dem K\u00e4se, Schinken und Spinat f\u00fcllen, in der Mitte zusammenklappen, gut festdr\u00fccken, panieren (die Br\u00f6sel mit den gehackten K\u00fcrbiskernen mischen) und wieder gut festdr\u00fccken. Die Schnitzel im hei\u00dfen Butterschmalz herausbacken und auf einem Teller mit K\u00fcchenrolle kurz abtropfen lassen.<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">Die Butter in einem Topf hellbraun werden lassen und den Reis dazugeben. <\/span><span class=\"s1\">Den Reis kurz anbraten, salzen und mit Wasser auff\u00fcllen. <\/span><span class=\"s1\">Einmal aufkochen, zur\u00fcckdrehen und zugedeckt weich d\u00fcnsten. <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">Vor dem Anrichten den Reis mit einem St\u00fcck kalter Butter vorsichtig vollenden.<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">Das Steirerschnitzel wird klassisch mit Zitronenschnitz, Butterreis und gr\u00fcnem Salat serviert.<\/span><\/li>\n<\/ul>\n<h2>Die Falstaff Wein-Empfehlung<\/h2>\n<p class=\"p1\"><a href=\"https:\/\/www.falstaff.com\/at\/weine\/cleto-chiarli-2019-lambrusco-del-fondatore-lambrusco-di-sorbara-doc\"><b><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-79505 size-medium alignleft\" src=\"https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2026\/02\/16-1-240x300.jpg\" alt=\"Wein Krispl - Falstaff PROFI\" width=\"240\" height=\"300\" srcset=\"https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2026\/02\/16-1-240x300.jpg 240w, https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2026\/02\/16-1-819x1024.jpg 819w, https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2026\/02\/16-1-768x960.jpg 768w, https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2026\/02\/16-1.jpg 1080w\" sizes=\"auto, (max-width: 240px) 100vw, 240px\" \/><\/b><\/a><a href=\"https:\/\/www.falstaff.com\/at\/weine\/weingut-krispel-2020-weissburgunder-vulkanland-steiermark-dac-ried-neusetzberg-alte-reben\"><b>2020 Wei\u00dfburgunder Vulkanland Steiermark DAC <\/b><b>Ried Neusetzberg, Erste Lage \u00bbAlte Reben\u00ab <\/b><\/a><br \/>\n<b>Weingut Krispel<br \/>\n<\/b>Falstaff-Punkte: 94<\/p>\n<p class=\"p2\">Helles Goldgelb, Silberreflexe. Zart nussige Holzw\u00fcrze, feine wei\u00dfe Tropenfrucht, ein Hauch von Limettenzesten und Bl\u00fcten, einladendes Bukett. Saftig, elegant, wei\u00dfe Birne, frischer S\u00e4urebogen, mineralisch-zitronig im Abgang, salzig und gut anhaftend, ein finessenreicher Begleiter f\u00fcr viele Gerichte.<\/p>\n<p class=\"p2\"><a href=\"https:\/\/www.krispel.at\/\"><b>krispel.at<\/b><\/a><\/p>\n<p class=\"p1\"><a href=\"https:\/\/www.falstaff.com\/at\/weine\/cleto-chiarli-2019-lambrusco-del-fondatore-lambrusco-di-sorbara-doc\"><b>\u00a0<\/b><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Im \u00bbSteirerkeller\u00ab interpretiert Philip Kr\u00f6ll das Steirerschnitzel neu: gef\u00fcllt, in K\u00fcrbiskernpanade und mit klarer kulinarischer Handschrift. Dazu passt die Falstaff-Weinempfehlung \u2013 ein Wei\u00dfburgunder vom Weingut Krispl.<\/p>\n","protected":false},"author":5,"featured_media":79494,"template":"","meta":{"inline_featured_image":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}}},"newskategorie":[11],"newstag":[76,89,41],"class_list":["post-79504","newsbeitrag","type-newsbeitrag","status-publish","has-post-thumbnail","hentry","newskategorie-kulinarik-drinks","newstag-koch","newstag-rezept","newstag-steiermark"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Steirerschnitzel 2.0: Rezept von Spitzenkoch Philip Kr\u00f6ll<\/title>\n<meta name=\"description\" content=\"Im \u00bbSteirerkeller\u00ab interpretiert Philip Kr\u00f6ll das Steirerschnitzel neu: gef\u00fcllt, in K\u00fcrbiskernpanade, mit Reis. 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