John Myers
Ingredients for 2 servings:
- 500 g chicken schnitzel
- 500 ml gravy or good stock
- 3 tbsp Flour, smooth
- 1 piece(s) leek, sliced
- 5 m.-large mushrooms, brown, halved
- 1 tbsp Provençal herbs or spicy herb mix to taste
- salt and pepper
- 1 clove(s) garlic, chopped
- 1 tbsp cornstarch, mixed
- 1 tbsp vegetable oil
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 20 minutes
Austrian home cooking, rediscovered
Wash the schnitzels, pat dry, and season with salt and pepper. Place the flour in a deep dish. Coat the schnitzels in flour and fry in a pan on both sides. Place in the CP. Cover with leek, garlic, and mushrooms, pour in the meat juices or broth, and cover. I cooked the whole thing on “Auto” or “Medium” for 3.5 hours. On high, I estimate the dish will take about 2-2.5 hours, on low, probably around 5. Serve with rice and a green salad. I use a 6.5 L Andrew James Crock Pot. Note on the Austrian classic: It’s usually made with pork and without mushrooms, but since we don’t eat much pork and try to use more vegetables in all our dishes, I’ve adapted the recipe. With pork schnitzels, the cooking time needs to be adjusted accordingly.
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