Roast mushrooms in portions
Mushrooms need space and high heat to brown instead of boiling in their own water. Salt and set aside after roasting.
German Recipe
Hunter's schnitzel with creamy mushroom sauce
Flap escalopes, season with salt, pepper and flour lightly. Fry them briefly in clarified butter or ghee on both sides and keep warm. Sauté mushrooms in the same pan. Add onion, stock, cream and mustard and boil until creamy. Serve escalopes with sauce and parsley.
Total time
50 min
Calories
680 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Jägerschnitzel with creamy mushroom sauce step by step
Sauté mushrooms in the same pan. Add onion, stock, cream and mustard and boil down until creamy. Serve escalopes with sauce and parsley.
Quick Dinners
Dinner
Meat
German Recipes
Recipe
Hunter's schnitzel with creamy mushroom sauce
Flap the escalopes flat, season with salt and pepper and flour lightly. Fry briefly in clarified butter or ghee on both sides and keep warm.
Ingredients
4 servings
Method
-
1
Prepare escalopes
Flake the escalopes, season with salt and pepper and flour lightly.
-
2
Roast escalopes
Fry briefly in clarified butter or ghee on both sides and keep warm.
-
3
Roasting mushrooms
Fry mushrooms in the same pan.
-
4
Cooking sauce
Add onion, stock, cream and mustard and cook until creamy.
-
5
Serve
Serve escalopes with sauce and parsley.
Kitchen know-how
Tips for Hunter's schnitzel with creamy mushroom sauce
Fry thin escalopes only briefly
Lightly floured pork cutlets usually only need two to three minutes per side. Roasting them too long makes the lean meat dry.
Boil down sauce without escalope
First reduce the creamy mushroom sauce to the desired consistency and heat the meat only briefly in it. This way 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 through completely. Check core temperature and thickness before serving the mushroom sauce.
Add 300 millilitres of strong broth to the mushrooms and onion and reduce them. If mixed cold, a teaspoon of starch will bind them.
Nutrition per serving
680kcal
28.0 gCarbohydrates
42.0 gProtein
42.0 gFat
Values are estimates 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 lightly floured and not breaded, so that the surface remains pleasant instead of soft under the sauce.
Toast the mushrooms dry, then boil the stock and cream open. Do not keep the sauce bubbling as soon as it reaches the desired thickness.
Spätzle, boiled potatoes or croquettes absorb the mushroom sauce well. A sour cucumber salad or green beans add freshness to the strong main course.
Cool meat and sauce separately if possible, heat the sauce slowly and put the cutlet in for a few minutes to prevent it from drying out further.
Keep cooking