Cream Schnitzel with Hunter`s Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 veal schnitzel
- salt and pepper
- some egg yolk, flour or cornstarch to thicken
- 1 small onion (s)
- 50 g ham, leaner
- 125 g chanterelles
- 1 tablespoon butter
- 0.25 liter ¼ cream
- Paprika powder, hot as rose
- chives
- some flour for turning
Print Recipe
Pin Recipe Instructions
- Beat the schnitzel lightly, season and turn in flour.
- Cut the onion and ham into small cubes, clean and wash the chanterelles. Heat the butter in a pan and fry the schnitzel for approx. 4-5 minutes on each side, remove and keep warm. Sauté the onion and ham cubes in the frying fat, add the mushrooms and sauté for about 5 minutes. Stir in the cream, bring everything to a boil. Depending on your taste, either alloy the sauce with egg yolk or thicken with flour or cornstarch. Then season to taste with salt, pepper from the mill and paprika powder.
- Arrange the veal escalope with the sauce on plates and sprinkle with chives.
- Spaetzle go very well with this.
- Tip: It looks very nice if you garnish the sauce with a small dollop of cream and dust some paprika powder over it.
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