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Home Jagerschnitzel met champignonroomsaus

Meat Classic Comfort food Quick Autumnal German

Hunter's schnitzel is one of those dishes whose aroma alone draws everyone to the kitchen. Crispy breaded pork, a creamy mushroom sauce with a hint of thyme and a splash of cream: this is exactly what you want to eat when the evenings turn a little cooler. A good frying pan with even heat distribution really makes a difference: the schnitzel browns golden without burning, and the sauce can reduce gently in the same pan. That way you also only have one pan to wash after the meal.

x_ckl_recipe_markerHunter's schnitzel with mushroom cream sauce A classic hunter's schnitzel with golden-brown breaded pork and a velvety mushroom cream sauce. Comfort food at its best, ready in under 30 minutes. How to make hunter's schnitzel with mushroom cream sauce? Main course German 4 servings 15 min 35 min

Place the schnitzels on a cutting board and pat dry with kitchen paper. If needed, pound them slightly thinner with a meat mallet or the bottom of a pan (about 5 mm thick).
Prepare three deep plates: one with flour, one with beaten egg and one with breadcrumbs. Season the breadcrumbs with salt and pepper. Coat the schnitzels in sequence with the flour, the egg and the breadcrumbs. Press the breadcrumbs on well.
Heat a generous knob of butter and a splash of olive oil in the frying pan over medium heat. Once the foaming subsides, place the schnitzels in the pan. Fry them 3 to 4 minutes per side until golden and cooked through. Keep warm on a plate under foil.
In the same pan, melt a knob of butter over medium heat. Sauté the shallot and garlic gently for 2 minutes. Add the mushrooms and cook 4 to 5 minutes until they are golden and have released their moisture.
Deglaze with the white wine and let it reduce for 1 minute. Add the chicken stock and let the sauce simmer for 2 minutes.
Pour in the heavy cream and add the thyme. Let the sauce thicken over low heat for 3 to 4 minutes, stirring regularly. Season with salt, pepper and a dash of Worcestershire sauce.
Return the schnitzels to the pan or spoon the sauce generously over them when serving. Garnish with fresh parsley and serve immediately with mashed potatoes or fried potatoes.

Meat Classic Comfort food Quick Autumnal German 4 pork schnitzels (about 150 g each) 75 g flour 2 eggs, beaten 100 g breadcrumbs Salt and pepper to taste 2 tbsp butter (for frying) 1 tbsp olive oil 1 shallot, finely chopped 2 garlic cloves, finely chopped 300 g mushrooms, sliced 1 knob of butter (for the sauce) 100 ml dry white wine 150 ml chicken stock 150 ml heavy cream 2 sprigs fresh thyme 1 tsp Worcestershire sauce Fresh parsley, finely chopped Frying pan Cutting board Sharp knife Meat mallet or heavy pan 3 deep plates (for breading) Spatula Wooden spoon Kitchenware kitchenware Meat Knife meat-knife Chopping Board chopping-board Frying Pan frying-pan De Buyer Frying pan Mineral B Pro - ø 28 cm - without non-stick coating De Buyer ["Koekenpan"] Namture Acacia Cutting Board L - 33 x 24 cm - Wooden Prep & Serving Board Namture Snijplank Yaxell Zen Meat Knife 18 cm - 37-ply stainless damascus steel - canvas Micarta handle Yaxell Vleesmes Carrot stamppot foodies-wortelstamppot German Steak foodies-duitse-biefstuk Endive stamppot with crispy bacon foodies-andijviestamppot-met-spekjes Roman Candles: stuffed sausages with mozzarella and Serrano ham foodies-roman-candles-gevulde-worst-met-mozzarella-en-serrano-ham

Recipe

Hunter's schnitzel with mushroom cream sauce

A classic hunter's schnitzel with golden-brown breaded pork and a velvety mushroom cream sauce. Comfort food at its best, ready in under 30 minutes.

Course	Main course
Kitchen	German
Servings	4 servings

Preparation time

Preparation time	15 min
Total	35 min

Equipment

Frying pan
Cutting board
Sharp knife
Meat mallet or heavy pan
3 deep plates (for breading)
Spatula
Wooden spoon

Ingredients

4 pork schnitzels (about 150 g each)
75 g flour
2 eggs, beaten
100 g breadcrumbs
Salt and pepper to taste
2 tbsp butter (for frying)
1 tbsp olive oil
1 shallot, finely chopped
2 garlic cloves, finely chopped
300 g mushrooms, sliced
1 knob of butter (for the sauce)
100 ml dry white wine
150 ml chicken stock
150 ml heavy cream
2 sprigs fresh thyme
1 tsp Worcestershire sauce
Fresh parsley, finely chopped

How to make hunter's schnitzel with mushroom cream sauce?

Place the schnitzels on a cutting board and pat dry with kitchen paper. If needed, pound them slightly thinner with a meat mallet or the bottom of a pan (about 5 mm thick).
Prepare three deep plates: one with flour, one with beaten egg and one with breadcrumbs. Season the breadcrumbs with salt and pepper. Coat the schnitzels in sequence with the flour, the egg and the breadcrumbs. Press the breadcrumbs on well.
Heat a generous knob of butter and a splash of olive oil in the frying pan over medium heat. Once the foaming subsides, place the schnitzels in the pan. Fry them 3 to 4 minutes per side until golden and cooked through. Keep warm on a plate under foil.
In the same pan, melt a knob of butter over medium heat. Sauté the shallot and garlic gently for 2 minutes. Add the mushrooms and cook 4 to 5 minutes until they are golden and have released their moisture.
Deglaze with the white wine and let it reduce for 1 minute. Add the chicken stock and let the sauce simmer for 2 minutes.
Pour in the heavy cream and add the thyme. Let the sauce thicken over low heat for 3 to 4 minutes, stirring regularly. Season with salt, pepper and a dash of Worcestershire sauce.
Return the schnitzels to the pan or spoon the sauce generously over them when serving. Garnish with fresh parsley and serve immediately with mashed potatoes or fried potatoes.

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The key to a perfect hunter's schnitzel is the pan. Fry your schnitzels at the right temperature: too hot and the breadcrumbs burn before the meat is done, too cool and you'll end up with a soggy crust. Wait until the butter stops foaming before you add the meat, and you'll be fine. A frying pan with good heat distribution makes this much easier.

Serve the hunter's schnitzel with creamy mashed potatoes, roasted baby potatoes or simply a slice of crusty bread to mop up the sauce. A fresh green salad on the side completes the picture. This dish tastes just as good reheated in a pan the next day. Definitely worth making a double batch.

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