Classic hunter's schnitzel

Ingredients for 4 servings:

• 500 g mushrooms, fresh
• 30 g bacon, streaky, finely chopped
• 1 onion(s), finely chopped
• 125 ml vegetable stock
• 125 ml sweet cream
• ½ tsp thyme, dried
• 1 bunch of parsley
• e.g. milk
• ½ tsp salt
• pepper
• 4 pork schnitzels
• Flour
• 1 egg yolk
• breadcrumbs
• Clarified butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

The German kitchen classic – a hearty mushroom cream sauce for schnitzel

Wash the schnitzel, pat dry, and pound thinly. Season generously with salt and pepper. Then coat in flour, beaten egg yolk, and breadcrumbs and fry in a pan in clarified butter until golden brown on both sides. Remove the schnitzel from the pan and keep warm. Stir in the generously sliced ​​mushrooms and fry until they release a little water (usually after about two minutes). Then remove from the pan immediately. If necessary, add a little more fat to the pan and sauté the finely chopped onion and bacon. When the onions are lightly browned, add the mushrooms again and top up with the stock and cream. Season with salt and pepper and add the dried thyme. Now simmer the sauce, stirring occasionally, until the liquid has significantly reduced. This can take up to 15 minutes, depending on the temperature. Then add enough milk while stirring until the sauce reaches the desired creamy consistency. The sauce should not be too thin and should have a creamy consistency. Remove the pan from the heat and stir three-quarters of the chopped parsley into the sauce. Season with salt and pepper, if desired. Place the schnitzels on plates and pour the sauce over them. Sprinkle the remaining parsley over the sauce for decoration. This goes perfectly with French fries or potato croquettes.