Schnitzel with Onions and Mushrooms
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 m pork schnitzel
- oil for frying
- breadcrumbs
- 2 egg (s)
- salt and pepper
- Paprika powder
- 4 medium onion (s), cut into rings
- 2 small Can (s) mushrooms (170 g drained weight), sliced
- 125 g ham, diced
- 30 g herb butter
Print Recipe
Pin Recipe Instructions
- Season the schnitzel with pepper, salt and paprika powder. For breading, put the breadcrumbs in a plate or bowl. Beat the two eggs in another plate and season with pepper, salt and paprika powder.
- Put some oil in a pan and let it get hot. First dip the schnitzel in the egg from both sides, then turn in the breadcrumbs and place in the hot pan. Fry the meat briefly on both sides until golden brown. Now take the meat out of the pan, place it in a baking dish and cover it with aluminum foil.
- In the same pan, fry the diced ham with the onions. If necessary, add a little oil to the pan beforehand. Then add the drained mushrooms and simmer everything together for about 5 minutes.
- Then stir in the herb butter in small pieces and simmer for another 5 minutes. Season to taste and, if you like, add a little herb butter or season with salt and pepper. But be careful with the salt, as the diced ham and herb butter already contain salt. When the mixture is seasoned, set the pan aside.
- Preheat the oven to 180 ° C (top / bottom heat) and place the meat in the covered baking dish. After 30 minutes, open the oven, remove the aluminum foil and spread the onion and mushroom mixture over the meat. Cover the whole thing and put it in the oven for 15 minutes. French fries and a salad go well with it.
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