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🍽️ Escalope de chasseur à la sauce champignons crème

457 kcal · 30 min · 4 portions

Ingrédients

• 4 escalopes de porc (à env. 150 g)
• 1 c. à soupe d'huile
• 1 c. à soupe de beurre
• 250 g de champignons bruns
• Sel
• poivre blanc (du moulin)
• 0.5 c. à café de thym finement haché
• 1 pincée de noix de muscade
• 100 ml de vin blanc
• 100 ml de fond de veau (du bocal)
• crème liquide 200 g
• 1 c. à café de persil haché (pour la décoration)

Préparation

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 par portion

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