Jägerschnitzel with Chanterelles
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 pork schnitzel
- a bit salt
- some pepper from the mill
- 2 tablespoon flour
- 1 pinch (s) paprika powder
- 100 g chanterelles (can or fresh product)
- 3 tablespoon fat
- 1 teaspoon butter
- 125 ml meat broth, clear
- 2 tablespoon wine red, preferably sweet and mild
- 4 tablespoon sweet cream
Print Recipe
Pin Recipe Instructions
- Rinse the schnitzel well under running water and dab well with kitchen paper. Then rub the meat with salt, pepper and paprika and turn in flour.
- Put the chanterelles in a pan with a little butter and cook a little; remove and set aside until further use.
- Heat the fat in a pan and fry the schnitzel for 5 minutes on each side, then remove and keep warm; Cover with aluminum foil.
- Deglaze the frying stock with stock and wine, stirring constantly, and bring to the boil briefly. Now add the chanterelles first, then the cream, season again to taste.
- Add the schnitzel with the gravy and briefly heat up again in the sauce.
- Place the schnitzel on preheated plates and pour the cream and mushroom sauce over them.
- Serve covered with a few chanterelles.
- As a side dish, besides rice and spaetzle, very good al dente cooked tagliatelle are also suitable.
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