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Schnitzel with chicken liver sauce

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Ingredients for 4 servings:

  • 4 pork schnitzels
  • 2 tbsp oil
  • salt and pepper
  • 50 g smoked bacon, diced
  • 200 g chicken liver(s), diced
  • 1 small onion(s), diced
  • 1 garlic clove(s), pressed
  • 2 tbsp tomato paste
  • ⅛ liter white wine, dry
  • sage
  • Sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Season the schnitzels with pepper, rub with a little oil, and fry in the remaining oil for 3-4 minutes on each side. Season with salt and keep warm. Fry the bacon, liver, onion, and garlic in the frying fat for about 4 minutes. Add the tomato paste and wine and cook for 3 minutes. Season to taste and pour over the meat. Serve with baguettes.

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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.

My favorite dessert!

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