Schnitzel – braised

Ingredients for 4 servings:

• 4 pork schnitzels (ham schnitzels), not too thin and not too small
• ½ bag of dried porcini mushrooms or chanterelles
• 2 large onions, diced
• 1 tsp, leveled salt
• 1 tsp, leveled pepper
• 2 large garlic cloves, diced
• 1 tsp, leveled paprika powder
• ¼ liter stock (meat stock) or broth
• 1 shot of crème fraîche, reduced fat (15%) or
• cream
• some Maggi

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 40 minutes

Rinse the schnitzels and pat dry. Soak the dried mushrooms in a little hot stock. Sprinkle the meat with the spices on both sides, sear in the heated fat until browned. Then remove from the pan. Briefly sauté the diced onions and drained mushrooms (reserving the soaking water) in the remaining pan juices, then add the schnitzels. Pour in the soaking water and a little of the stock. Cover and simmer, gradually adding the stock. After about 1 hour, check with a knife to see if the meat is cooked. Remove the cooked meat from the pan and stir the cream into the remaining liquid. Season to taste with the remaining spices (insider tip: a few drops of Maggi) and thicken with a little starch if necessary. Return the meat to the sauce and heat through. Serve with boiled potatoes or hash browns, spaetzle, cauliflower or broccoli, or simply a salad.