John Myers
Tender Hunter Schnitzel
The perfect tender hunter schnitzel recipe with a picture and simple step-by-step instructions.
- 8 thin Pork neck schnitzel
- 8 thin Garlic pepper from my KB
- 8 thin Seasoned salt from my KB
- 8 thin Sweet paprika powder
- 8 thin Spelled flour type 630
- 300 g Mushrooms brown
- 20 g Dried mixed mushrooms
- Clarified butter
- 150 g Onions
- 1 tbsp Tomato paste
- 100 ml White wine dry
- 200 ml Cream
- 1 tsp Seasoned salt from my KB
- 1 tsp Garlic pepper from my KB
- 1 Bay leaf fresh
- 1 tbsp Peppercorns pink
- 1 tbsp Telly cherry pepper
- 2 tbsp Freshly chopped chives
- I cut the pork schnitzel on a machine in the shop to 4mm. But you can order it in any good butcher’s shop! Then steak the pork schnitzel and season with seasoned salt, garlic pepper and paprika powder. Let it steep for a moment! Soak the dried mushrooms in a little water!
- Meanwhile, clean the mushrooms and press them through the egg cutter. This is how you get even slices. Peel the onions and cut into wedges. Then squeeze out the dried mushrooms and chop!
Set the oven to circulating air at 140 °!
- Now flour the schnitzel and heat the clarified butter in a large pan and fry the schnitzel in portions for 2 minutes! Place in a baking dish and remove the burnt flour from the pan. Then fry the onions and mushrooms in the same pan! Possibly add a little clarified butter again. Add tomato paste and roast briefly! Deglaze with white wine and reduce a little. Add the bay leaf and pink pepper! Continue simmering on a low heat!
- Add the cream, garlic pepper, seasoned salt, fenugreek, chives and pepper and season to taste! Then pour everything over the schnitzel, remove the bay leaf and cook everything in the preheated oven for about 15 minutes! Meanwhile prepare side dishes! With us pasta and salad!
- ***** Note: A STEAKER is a device with 2 rollers! The rollers have small mini knives that run into each other and the steak / schnitzel has to go through there, so to speak! It then also cuts mini slits into the meat so that the spice can suck in nicely, it becomes more tender / tender that faster! It doesn’t harm the meat at all as long as you make it raw! 🙂 A MEAT KNOB / HAMMER knocks out the meat juice and destroys the meat structure and is a shame to disfigure the meat! On picture you can see a piece of my steaker! One for household use, e.g. at Amazon! Unfortunately the stupid bar is “again” in the way …
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