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🍽️ Hunter-style Schnitzel with Mushroom Cream Sauce

457 kcal · 30 min · 4 servings

Ingredients

• 4 pork schnitzels (approx. 150 g each)
• 1 tbsp oil
• 1 tbsp butter
• 250 g brown mushrooms
• salt
• white pepper (from the mill)
• 0.5 tsp finely chopped thyme
• 1 pinch nutmeg
• 100 ml white wine
• 100 ml veal stock (from the jar)
• 200 g whipping cream
• 1 tsp chopped parsley (for garnish)

Instructions

1. 1. Preheat the oven to 80 degrees Celsius fan-forced.
2. 2. Clean the mushrooms and halve any large pieces.
3. 3. Pat the meat dry with kitchen paper.
4. 4. Season the meat with salt and pepper.
5. 5. Heat oil and butter in a large frying pan over high heat.
6. 6. Sear the meat for about 1 to 2 minutes on each side.
7. 7. Remove the meat from the pan and place it in the oven to keep warm.
8. 8. Add the mushrooms to the hot pan with the meat juices.
9. 9. Fry the mushrooms.
10. 10. Season the mushrooms with salt, pepper, thyme, and a pinch of nutmeg.
11. 11. Deglaze the pan with white wine.
12. 12. Let the wine reduce until it has almost evaporated.
13. 13. Pour the meat stock into the sauce.
14. 14. Stir in the cream.
15. 15. Let the sauce simmer gently for about 5 minutes over medium heat.
16. 16. Stir the sauce occasionally while cooking.
17. 17. Take the schnitzels out of the oven and place them into the sauce.
18. 18. Finally, adjust the sauce seasoning with salt and pepper.
19. 19. Sprinkle the dish with fresh parsley.
20. 20. Serve the dish immediately while hot.

Nutrition per serving

• kcal: 457
• Protein: 50 g · Fett/Fat: 26 g · Carbs: 2 g