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🍽️ Traditional Hunter's Schnitzel

481 kcal · 50 min · 4 servings

Ingredients

• 500 g mushrooms (fresh)
• 30 g bacon (streaky, finely chopped)
• 1 onion (finely chopped)
• 125 ml vegetable broth
• 125 ml sweet cream
• 0.5 tsp thyme (dried)
• 1 bunch parsley
• to taste milk
• 0.5 tsp salt
• pepper
• 4 pork schnitzels
• flour
• 1 egg yolk
• breadcrumbs
• ghee

Instructions

1. 1. Rinse the meat slices under cold water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Pound the meat flat using a meat mallet or the bottom of a pot.
4. 4. Season the meat generously with salt and pepper.
5. 5. Coat the meat in flour first.
6. 6. Dip the meat into the beaten egg yolk next.
7. 7. Finally, coat the meat in breadcrumbs until fully covered.
8. 8. Fry the schnitzels in clarified butter in a pan until golden brown.
9. 9. Cook the schnitzels on both sides until done.
10. 10. Remove the cooked schnitzels from the pan.
11. 11. Keep the schnitzels warm.
12. 12. Slice the mushrooms into thick pieces.
13. 13. Fry the mushrooms in the same pan over high heat.
14. 14. Stir the mushrooms constantly while frying.
15. 15. Fry the mushrooms until they start to release liquid.
16. 16. Remove the mushrooms from the pan immediately.
17. 17. Set the mushrooms aside.
18. 18. Add a little more fat to the pan if necessary.
19. 19. Sauté the finely diced onion.
20. 20. Sauté the chopped bacon as well.
21. 21. Wait until the onions turn slightly brown.
22. 22. Return the mushrooms to the pan.
23. 23. Pour the broth into the pan.
24. 24. Pour the cream into the pan.
25. 25. Season the sauce with salt and pepper.
26. 26. Add the dried thyme.
27. 27. Let the sauce simmer, stirring occasionally.
28. 28. Cook the sauce until the liquid has reduced significantly.
29. 29. This process can take up to 15 minutes.
30. 30. Stir in enough milk until the sauce is creamy.
31. 31. The sauce should look creamy, not too thin.
32. 32. Remove the pan from the heat.
33. 33. Fold in three-quarters of the chopped parsley into the sauce.
34. 34. Taste the sauce again and adjust with salt and pepper.
35. 35. Place the schnitzels on the plates.
36. 36. Pour the sauce over the schnitzels.
37. 37. Garnish the dish with the remaining parsley.
38. 38. Serve the dish with French fries or potato croquettes.

Nutrition per serving

• kcal: 481
• Protein: 44 g · Fett/Fat: 27 g · Carbs: 16 g