Description
A classic German dish featuring breaded schnitzel served with a rich mushroom hunter’s sauce made from mushrooms, onions, and cream.
Ingredients
- 4 pork schnitzels (or veal/chicken cutlets)
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups breadcrumbs
- Salt and black pepper to taste
- 2 tbsp vegetable oil
- 2 tbsp unsalted butter
- 250 g mushrooms, sliced
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 cup beef or chicken broth
- 1/2 cup heavy cream
- 1 tsp paprika
- 1 tbsp fresh parsley, chopped
Instructions
- Season the schnitzels with salt and pepper.
- Dredge each schnitzel in flour, dip into beaten eggs, then coat with breadcrumbs.
- Heat oil in a large skillet over medium-high heat.
- Fry schnitzels for 3–4 minutes per side until golden brown and cooked through.
- Remove schnitzels and keep warm.
- In the same pan, melt butter and sauté onions until soft.
- Add garlic and mushrooms and cook until mushrooms release moisture.
- Sprinkle in paprika and stir well.
- Pour in broth and simmer for 5 minutes.
- Stir in cream and cook until sauce thickens slightly.
- Spoon the mushroom sauce over the schnitzels.
- Garnish with fresh parsley and serve hot.
Notes
- Traditionally served with spaetzle or boiled potatoes.
- Do not pour sauce directly on schnitzel if you want it extra crispy.
- Chicken schnitzel can be used as an alternative.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: German