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Hunter's style schnitzel pan

updated

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Ingredients for 4 servings:

  • 4 pork schnitzels
  • 500 g mushrooms, fresh
  • 1 onion(s)
  • 1 clove(s) garlic
  • 200 g whipped cream
  • 100 g sour cream
  • salt and pepper
  • 1 pack of sauce powder (hunter’s sauce)
  • some thyme, dried

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Rinse the pork schnitzels under running water and pat dry. Then place them in an ovenproof dish and season with salt and pepper. Peel and finely dice the onion and garlic clove. Wipe the mushrooms with kitchen paper and quarter them. Melt a little butter in a pan and fry the diced onion and garlic. Add the mushrooms. Mix the cream with the sauce mix and add to the mushrooms and onions. Bring to a boil briefly, stir in the sour cream and a little thyme, and pour the sauce over the schnitzels. Cook in a preheated oven at 200°C for about 1 hour. Serve with potato dumplings and a fresh salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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