John Myers
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Cream Hunter Schnitzel À La Heiko
The perfect cream hunter schnitzel à la heiko recipe with a picture and simple step-by-step instructions.
For the schnitzel
- 4 Turkey schnitzel
- Salt, pepper from the mill
- 1 Egg
- 2 tbsp Flour
- Breadcrumbs
For the sauce
- 250 g Mushrooms
- 1 Onion
- 125 ml White wine
- 200 ml Vegetable broth
- 200 ml Cream
- 2 tbsp Tomato paste concentrated three times
- Salt, pepper from the mill
- Marjoram
- Parsely
- Season the schnitzel with salt and pepper from the mill. Bread the schnitzel with flour, egg and breadcrumbs.
- Fry the schnitzel in a pan with clarified butter and keep warm in the oven at 80 ° C.
- Clean the mushrooms and cut into 1cm thick slices. Peel the onion and cut into small cubes. Heat clarified butter in a saucepan and sauté the onions in it. Add the tomato paste and let it sauté briefly. Deglaze with the white wine and let it boil down. Now pour in the vegetable stock and season with salt and pepper from the mill. Let the whole thing simmer over a low heat for 10 minutes.
- Now sauté the mushrooms in a pan with clarified butter and season with salt, pepper from the mill and marjoram. Put the steamed mushrooms in the sauce. Stir in the cream and let it boil down. Now season the sauce with salt. If the sauce is too thin for you, you can thicken it with cornstarch. Serve with delicious French fries or croquettes and parsley. Good Appetite.
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