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Schnitzel with Mushroom Sauce
Schnitzel with Mushroom Sauce | Recipe
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Schnitzel with Mushroom Sauce | Recipe

Just Spices Just Spices
Rating:
0 % of 100
(0) Rate the recipe
Just Spices
Cooking Time:
45 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
Persons

Ingredients

  • For the mushroom sauce:

  • 1 tbsp
    Meat Allrounder
     The simple way to season meat £2.99 £59.80/kg Incl. 0% Tax, excl. shipping
    Discover more products
    Meat Allrounder
  • 100 g
    bacon
  • 250 g
    mushrooms
  • 1
    onion
  • 200 ml
    cream
  • 200 ml
    beef stock
  • 1 bunch
    chervil
  • 1 tbsp
    sunflower oil
  • cornflour
  • 2 tbsp
    soy sauce
  • 1 tbsp
    balsamic vinegar

  • For the schnitzel:

  • 4
    boneless pork chops
  • 100 g
    plain flour
  • 2
    eggs
  • 200 g
    breadcrumbs
  • clarified butter or sunflower oil for frying
  • salt
1
For the sauce, first dice the bacon. Fry in a pan with the sunflower oil for 5 minutes over a medium heat. At the same time, peel, halve and finely dice the onion. Peel and chop the garlic. Clean and slice the mushrooms. 
2
Add the sliced mushrooms and fry over a high heat for 3 minutes. Add the onion and garlic and fry for another 2 minutes. Deglaze the mixture with vinegar and soy sauce. Add the stock and cream and bring to the boil. Now season everything with 4 pinches of salt and the Meat Allrounder, and leave to simmer and reduce for 20 minutes. 
3
Meanwhile, set out 3 plates with the flour, breadcrumbs and beaten eggs. Season the pork with 4 pinches of salt and bash them gently and evenly with a meat mallet (or rolling pin). Dredge the cutlets first in the flour, tap off the excess, and then dip them into the egg. Let the excess drip off a little, and then carefully place into the breadcrumbs, covering both sides. Do not press the cutlets down. 
4
Heat enough oil to generously cover the base of a wide pan to about 175°C.
5
While the oil is heating up, finely chop the chervil and add to the mushroom sauce. If necessary, thicken the sauce with a little cornflour.
6
Once the oil is hot, place the cutlets carefully into the pan (lying them down away from you) and fry until golden brown, turning the cutlets once. Remove from the pan and drain on kitchen paper. Serve immediately with the mushroom sauce, chips and a side salad.

Nutritional information: (Per person)

Calories
720 kcal

Carbohydrates
53 g

Protein
32 g

Fat
31 g

Method
1
For the sauce, first dice the bacon. Fry in a pan with the sunflower oil for 5 minutes over a medium heat. At the same time, peel, halve and finely dice the onion. Peel and chop the garlic. Clean and slice the mushrooms. 
2
Add the sliced mushrooms and fry over a high heat for 3 minutes. Add the onion and garlic and fry for another 2 minutes. Deglaze the mixture with vinegar and soy sauce. Add the stock and cream and bring to the boil. Now season everything with 4 pinches of salt and the Meat Allrounder, and leave to simmer and reduce for 20 minutes. 
3
Meanwhile, set out 3 plates with the flour, breadcrumbs and beaten eggs. Season the pork with 4 pinches of salt and bash them gently and evenly with a meat mallet (or rolling pin). Dredge the cutlets first in the flour, tap off the excess, and then dip them into the egg. Let the excess drip off a little, and then carefully place into the breadcrumbs, covering both sides. Do not press the cutlets down. 
4
Heat enough oil to generously cover the base of a wide pan to about 175°C.
5
While the oil is heating up, finely chop the chervil and add to the mushroom sauce. If necessary, thicken the sauce with a little cornflour.
6
Once the oil is hot, place the cutlets carefully into the pan (lying them down away from you) and fry until golden brown, turning the cutlets once. Remove from the pan and drain on kitchen paper. Serve immediately with the mushroom sauce, chips and a side salad.

Nutritional information: (Per person)

Calories
720 kcal

Carbohydrates
53 g

Protein
32 g

Fat
31 g

Schnitzel with mushroom sauce

Craving a classic German schnitzel in a creamy mushroom sauce? Making a crispy breaded schnitzel yourself may be a little time-consuming, but it’s well worth it! The mushroom sauce made from smoky bacon, mild mushrooms and the delicious Meat Allrounder is a simple yet delicious addition. The only thing missing are the chips!

 

Recipes with mushrooms 

As the autumn leaves turn golden, we think of foraging for wild mushrooms in the forests.  We have lots of simple recipes for mushroom dishes for you to take a culinary stroll through beautiful autumn! How about some garlic mushrooms? Or try the delicious vegetarian pulled mushroom sandwich!

Ingredients

Persons

  • For the mushroom sauce:

  • 1 tbsp
    Meat Allrounder
     The simple way to season meat £2.99 £59.80/kg Incl. 0% Tax, excl. shipping
    Discover more products
    Meat Allrounder
  • 100 g
    bacon
  • 250 g
    mushrooms
  • 1
    onion
  • 200 ml
    cream
  • 200 ml
    beef stock
  • 1 bunch
    chervil
  • 1 tbsp
    sunflower oil
  • cornflour
  • 2 tbsp
    soy sauce
  • 1 tbsp
    balsamic vinegar

  • For the schnitzel:

  • 4
    boneless pork chops
  • 100 g
    plain flour
  • 2
    eggs
  • 200 g
    breadcrumbs
  • clarified butter or sunflower oil for frying
  • salt

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