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🍽️ Hunter's Schnitzel with Spätzle

870 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 1 pc.
• mushrooms, brown 500 g
• parsley, fresh 10 g
• ham schnitzel from the top round of pork 600 g
• salt pinch
• oil 5 tbsp
• pepper, black ground pinch
• butter 2 tbsp
• wheat flour, Type 405 6 tbsp
• vegetable broth 300 ml
• tomato paste 1 tbsp
• crème fraîche 200 g
• breadcrumbs 6 tbsp
• eggs 2 pcs.
• spätzle, fresh 800 g

Instructions

1. 1. Halve the onions and peel them. Cut the onion pieces into small cubes.
2. 2. Clean the mushrooms if necessary using a kitchen towel. Cut the mushrooms into quarters.
3. 3. Wash the parsley and dry it thoroughly. Pluck the leaves from the stems.
4. 4. Finely chop the parsley leaves.
5. 5. Rinse the schnitzels under running water.
6. 6. Pat the schnitzels dry with a kitchen towel.
7. 7. Pound the schnitzels flat.
8. 8. Season the schnitzels to taste.
9. 9. Heat one tablespoon of oil in a pan over high heat.
10. 10. Fry the mushrooms for about five minutes.
11. 11. Season the mushrooms with salt and pepper.
12. 12. Remove the mushrooms from the pan and set them aside.
13. 13. Reheat the same pan over high heat.
14. 14. Add the butter to the hot pan.
15. 15. Sauté the onions for about two minutes until they are translucent.
16. 16. Dust the onions with two tablespoons of flour.
17. 17. Mix the flour well with the onions.
18. 18. Deglaze the pan with vegetable broth while stirring constantly.
19. 19. Stir the tomato paste into the sauce.
20. 20. Stir the crème fraîche into the sauce.
21. 21. Let the sauce simmer over medium heat for about ten minutes.
22. 22. Add the prepared mushrooms back into the sauce.
23. 23. Finally, adjust the seasoning of the sauce.
24. 24. Fill a large pot with about four liters of water.
25. 25. Salt the water in the pot.
26. 26. Bring the water to a boil.
27. 27. Fill breadcrumbs into a first deep plate.
28. 28. Whisk the eggs in a second deep plate.
29. 29. Fill the remaining flour into a third deep plate.
30. 30. Heat four tablespoons of oil in a pan over medium heat.
31. 31. Coat the schnitzels one by one first in the flour.
32. 32. Then coat the schnitzels in the egg.
33. 33. Finally, coat the schnitzels in the breadcrumbs.
34. 34. Press the breading lightly.
35. 35. Fry the schnitzels in the pan on all sides for about four minutes.
36. 36. Place the finished schnitzels on a plate.
37. 37. Let the schnitzels rest briefly.
38. 38. Cook the spätzle in the boiling salted water for about two minutes.
39. 39. Cook the spätzle until they rise to the surface.
40. 40. Drain the spätzle in a sieve.
41. 41. Plate the breaded schnitzels.
42. 42. Pour the mushroom cream sauce over the schnitzels.
43. 43. Serve the spätzle alongside.
44. 44. Garnish the hunter's schnitzel with the chopped parsley.
45. 45. Enjoy your meal.

Nutrition per serving

• kcal: 870
• Protein: 47 g · Fett/Fat: 47 g · Carbs: 65 g