Pork Schnitzel on Mushroom – Bacon – Paprika Sauce
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 pork schnitzel, approx. 0-90 g sausage (loin)
- 1 large onion (s), peeled and finely chopped
- 250 g mushrooms, thinly sliced
- 50 g bacon, cut into fine strips
- 1 tablespoon flour, () for dusting
- 1 tablespoon butter
- 1 tablespoon paprika powder, noble sweet
- 2 pinches paprika, hot pink
- 1 dl white wine
- 1 dl beef broth
- 1 ½ dl cream
- 20 g butter
- 1 tablespoon, leveled flour, (2)
- 1 tablespoon parsley, finely chopped
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- Heat the butter in a frying pan.
- Beat the schnitzel very lightly, season with salt and pepper, dust with a little flour (1), fry in the hot butter for about one and a half minutes. Remove from pan and set aside.
- Fry the bacon vigorously in the roasting set, then reduce the heat a little and add the onions and the two types of peppers (be careful: the peppers do not get bitter, so reduce the heat). Steam everything while turning.
- Now add the mushrooms and let sit briefly. Deglaze with the white wine and the bouillon. Simmer gently on medium heat for 10 minutes. Add the cream and bring the sauce to the boil. Knead the flour and butter (2) together well, add flakes to the boiling sauce (thicken).
- Reduce the heat to the lowest level, stir in the parsley and add the schnitzel. Let the schnitzels soak in the sauce for about 10 minutes, but do not bring them to the boil, otherwise they will be tough.
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