65 min. total time
Ingredients for 4 portions
| 4 | pcs | Pork Schnitzel |
| 1 | tbsp | Parsley, chopped |
| 1 | tsp | Salt |
| 1 | pinch | Ground pepper |
| 150 | g | Creme Fraiche |
| 120 | ml | White wine |
| 20 | g | Dried porcini mushrooms |
| 4 | tbsp | Oil |
| 300 | g | Mushrooms, cleaned and quartered |
| 2 | pcs | Onions, finely sliced |
| 50 | g | Margarine for frying |
| 50 | g | Flour |
| 100 | ml | Water |
Preparation
- For the hunter schnitzel, lightly pound the schnitzel, season with salt and pepper, and dip one side in flour. Melt butter in a pan. Brown the schnitzel with the floured side first, about 2 minutes on each side. Keep the meat warm.
- Soak the porcini mushrooms in 100 ml of water.
- Heat oil in the pan drippings and sauté the mushrooms and onions slightly.
- Remove the onions and mushrooms, deglaze the pan with wine. Add the porcini mushrooms with the soaking liquid and simmer for about 5 minutes.
- Add the onions and mushrooms, season with salt and pepper. Add the schnitzel and simmer until tender. Finally, refine the sauce with crème fraiche.
Nutrition score
385
32,47 g
6,48 g
13,48 g
65 min. total time | 20 min. preparation time | 45 min. cook & rest time
