Strongly roast mushrooms in portions
Champignons need space and high heat to brown instead of boiling in their own water. Salt and put aside only after roasting.
German Recipe
Hunter's schnitzel with creamy mushroom sauce
Flat-knife schnitzel, salt, pepper and flour slightly. Fry briefly from both sides in clarified butter and warm. Fry mushrooms in the same pan. Add onion, broth, cream and mustard and cook creamy. Serve with sauce and parsley.
Total time
50 min
Calories
680 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Jägerschnitzel with fungus frame step by step
Fry mushrooms vigorously in the same pan. Add onion, broth, cream and mustard and cook creamy. Serve with sauce and parsley.
Quick Dinners
Dinner
Meat
German Recipes
Recipe
Hunter's schnitzel with creamy mushroom sauce
Flat-knock schnitzel, salt, pepper and lightly flour. Fry briefly from both sides in clarified butter and warm up.
Ingredients
4 servings
Method
-
1
Prepare schnitzels
Knock schnitzel flat, salt, pepper and lightly flour.
-
2
Roast schnitzel
Fry briefly on both sides in clarified butter and put warm.
-
3
Toasting mushrooms
Fry mushrooms vigorously in the same pan.
-
4
Cook sauce
Add onion, broth, cream and mustard and cook creamy.
-
5
Arrange
Serve schnitzel with sauce and parsley.
Kitchen know-how
Tips for Hunter's schnitzel with creamy mushroom sauce
Fry thin schnitzels only short
Slightly floured pork chips usually take only two to three minutes per side. Too long roasting makes lean meat dry.
Boil sauce without schnitzel
Reduce the fungal cream sauce to the desired consistency and heat the meat only briefly in it. So it remains juicy and the sauce is not diluted.
Variations
How to adapt this recipe
Use thin chicken breast slices instead of pork and cook completely. Check the core temperature and thickness before the mushroom sauce is prepared.
Deglaze and reduce mushrooms and onion with 300 millilitres of strong broth. A teaspoon of starch, cold-touched, ensures binding if necessary.
Nutrition per serving
680kcal
28.0 gCarbohydrates
42.0 gProtein
42.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Hunter's schnitzel with creamy mushroom sauce
In the West German version with creamy mushroom sauce, the schnitzel is often only slightly floured and not breaded. Thus, the surface under the sauce remains pleasant rather than soft.
First roast mushrooms dry, then boil broth and cream open. Do not keep the sauce bubbling strongly as soon as it reaches the desired thickness.
Spätzle, salt potatoes or croquettes absorb the mushroom sauce well. A sour cucumber salad or green beans bring freshness to the strong main dish.
Cool meat and sauce as separately as possible. Heat the sauce slowly and place the schnitzel in it for a few minutes so that it does not dry out any further.
Keep cooking