Garlic Schnitzel in Herbal White Wine Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 turkey schnitzel
- 2 egg (s)
- breadcrumbs
- 2 cloves garlic, crushed
- 1 small Can (s) mushrooms
- 1 medium onion (s)
- 200 g whipped cream, sweet
- 200 g cream cheese (herb)
- 250 ml chicken broth (instant)
- 200 ml white wine, dry
- Pepper White
- salt
- Fat, for the shape
Print Recipe
Pin Recipe Instructions
- Halve the schnitzel, pound and sprinkle with salt and pepper.
- Beat the eggs in a deep plate with a little milk and the crushed garlic cloves. Put the breadcrumbs in another plate. Turn the schnitzel first in the egg and then in the breadcrumbs.
- Heat the oil in a large pan and fry the schnitzel over medium heat until golden brown. Grease an ovenproof casserole dish and add the schnitzel.
- Pre heat the oven to 180 degrees celcius.
- For the sauce, cut the onion into fine cubes and fry in the frying fat until translucent. Drain the mushrooms well and add to the onions, continue frying. Add the herbal cream cheese and deglaze with the chicken stock. Stir in the whipped cream and white wine and simmer for about 5 minutes. Season to taste with salt and pepper. Pour the sauce over the schnitzel and bake on the middle rack for about 30 minutes.
- Go with boiled potatoes, rice, french fries and salad.
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