in Germany

Swabian hunter's schnitzel

updated

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Ingredients for 4 servings:

  • 4 pork schnitzels
  • 2 tbsp flour
  • 1 onion(s)
  • 1 can of mushrooms
  • 2 tbsp clarified butter
  • 2 tbsp butter
  • 200 ml cream
  • 50 ml broth
  • 1 bunch of chives
  • salt and pepper
  • curry

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Pound the schnitzels, season with salt and pepper, and coat in the flour. Fry the meat in clarified butter until golden brown. When cooked, remove from the pan. Melt the butter in the same pan and fry the finely chopped onion and the drained mushrooms. Deglaze with the stock and pour in the cream. Add the chives, cut into strips. Season with salt, pepper, and a little curry powder. Heat the schnitzels back up in the sauce. Spätzle (spaetzle) is the best accompaniment.

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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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