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Creamed schnitzel with mushrooms

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Ingredients for 4 servings:

  • 4 pork schnitzels from the back
  • salt and pepper
  • Paprika powder, sweet
  • some flour
  • 500 ml water
  • 1 tbsp gravy
  • 1 tbsp sauce powder (gravy)
  • 1 jar mushrooms, sliced
  • 2 tbsp cream
  • Fat for frying

Instructions

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

Wash the schnitzels, pat dry, and season with salt, pepper, and paprika. Then coat in flour. Heat the fat in a large pan. Briefly sear the seasoned schnitzels and remove from the pan. Pour the water into the pan, stir in the meat juices and gravy. Drain the mushrooms and add them to the sauce. Add the schnitzels to the sauce, cover, and simmer for about 20 minutes. Remove the finished schnitzels from the pan. If the sauce is too thin, thicken with a little gravy. Add the cream to the sauce, mix well, and bring to a boil briefly. This goes well with Swabian spaetzle or Knöpfle and a green 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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