Schnitzel Forester Art
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 tablespoon oil
- 4 turkey escalope or pork escalope
- 150 g mushrooms, sliced
- 1 clove (s) garlic, chopped
- 1 small onion (s), finely diced
- 0.5 ½ bell pepper (s), cut into thin strips
- 250 ml beef broth
- 1 tablespoon tomato paste
- 0.5 ½ cup crème fraîche
- 1 teaspoon cornstarch to thicken
- thyme
- rosemary
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Heat the oil in a pan. Salt the schnitzel and fry in the pan. Remove the fried schnitzel from the pan, season with pepper and keep warm in the oven at approx. 60 ° C.
- Lightly fry the mushrooms, the pepper strips and the chopped garlic in the remaining oil in the pan. Add the stock and tomato paste and let it simmer for about 5 minutes over high heat.
- Mix the creme fraîche with the starch, add and simmer for 1 minute. Season with thyme, rosemary, salt and pepper. Pour the sauce over the schnitzel.
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