The Grand Tour Story
The Grand Tour leaves Prague behind and climbs into the Austrian Alps, where snow still clings to the mountain
peaks, church bells echo across tiny villages, and every chalet seems to smell of butter, bread and melting cheese.
The roads twist through pine forests until we arrive in Innsbruck, where skiers, hikers and hungry locals all seem to
end their day in the same warm taverns.
Inside, the tables are heavy oak, the beer is cold, and enormous schnitzels seem to arrive every few minutes.
Our guide, Lukas, notices us staring at a bubbling layer of Alpine cheese melting over crisp pork.
He grins.
"In Austria..."
"If the cheese isn't stretching, you're not finished yet."
After one bite, we stopped looking at the mountains and started looking at the menu.
You’ll Need
For the Schnitzels
2 pork loin steaks or chicken breasts, flattened
80g plain flour
2 eggs, beaten
120g panko breadcrumbs
1 tsp smoked paprika
1 tsp garlic powder
1 tsp sea salt
½ tsp cracked black pepper
Oil spray
Alpine Cheese Topping
100g Emmental, grated
80g Gruyère, grated
1 tsp Dijon mustard
1 tbsp double cream
To Serve
Lemon wedges
Fresh chives, chopped
Optional but dangerous
Crispy potato wedges
Lingonberry jam
Pickled cucumber salad
Cold Austrian lager
Method
Preheat your air fryer to 200°C.
Flatten the pork or chicken evenly between sheets of baking paper.
Place the flour into one bowl.
Beat the eggs in a second bowl.
Mix together the breadcrumbs, smoked paprika, garlic powder, sea salt and black pepper in a third bowl.
Coat each schnitzel in flour, then egg, then the breadcrumb mixture, pressing firmly so the coating sticks properly.
Lightly spray the air fryer basket with oil and arrange the schnitzels in a single layer. Spray the tops lightly with oil.
Air fry for 10–12 minutes, turning halfway through, until deeply golden and crisp.
Meanwhile, combine the Emmental, Gruyère, Dijon mustard and double cream.
Spoon the cheese mixture evenly over each schnitzel.
Return to the air fryer for 2–3 minutes at 190°C until the cheese is bubbling, melted and lightly browned.
Finish with chopped chives and serve immediately with lemon wedges.