John Myers
Hunter-style Schnitzel
The perfect hunter-style schnitzel recipe with a picture and simple step-by-step instructions.
- 300 g Pork schnitzel
- 200 g Fresh chanterelles
- 200 g Mushrooms
- 2 Fresh shallots
- 0,5 tsp Dried rosemary
- Salt and pepper
- 4 tbsp Rapeseed oil
- 1 tbsp Butter
- 100 ml White wine
- 150 ml Vegetable broth
- 150 ml Whipped cream
- 1 pinch Sugar
- Freshly grated nutmeg
- 6 Stems Parsley
- 1 Clove of garlic
- Take the pork schnitzel out of the refrigerator 30 minutes before roasting. Clean the chanterelles. Clean the mushrooms and cut into 1cm thick slices. Peel the shallots and cut into wedges. Peel off the garlic clove and roughly chop. Finely chop the rosemary. Pluck the parsley from the stems and roughly chop.
- Halve the schnitzel, season with salt and pepper. Heat 2 tablespoons of oil in a pan and brown the schnitzel on each side for 1-2 minutes over a high heat, remove from the pan.
- Heat the remaining oil (2 tablespoons) and butter in the roasting set. Fry the mushrooms, shallots, garlic and rosemary in it for 3-4 minutes. Deglaze with wine and reduce uncovered over high heat except for a small amount of liquid. Add vegetable stock and cream , bring to the boil and simmer uncovered for 4-5 minutes.
- Season with salt, pepper, 1 pinch of sugar and nutmeg. Place the schnitzel on top and simmer for another 2 minutes. Sprinkle parsley over the schnitzel in the hunter’s style. I also had boiled potatoes.
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