Wild Schnitzel with Chanterelle Cream
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
For the schnitzel:
- 12 wild boar schnitzel, 100 g each
- salt and pepper
- 200 g whole wheat flour
- 2 egg (s)
- 200 g breadcrumbs (whole rain)
- 50 g pumpkin seeds, broken
- Clarified butter
For the mushrooms:
- 500 g chanterelles, fresh or frozen, dependin on availability
- 30 g butter
- 1 onion (s), finely diced
- 200 ml white wine, drier
- 400 ml game stock
- 200 g cream
- 200 g sour cream
- 1 bunch parsley, chopped
- salt and pepper
Print Recipe
Pin Recipe Instructions
- For the schnitzel:
- Beat the schnitzel flat and season with salt and pepper on both sides. Put the flour, the beaten eggs and the breadcrumbs with the broken pumpkin seeds on 3 plates.
- Bread each schnitzel and then set them aside. As soon as you are almost done with the chanterelle cream, heat the clarified butter in a pan and fry the schnitzel on both sides at 3/4 the temperature of your hob until golden brown.
- For the chanterelle cream:
- When you get fresh chanterelles, clean and halve them and set them aside. If they are frozen, let them thaw slowly and cut them in half as well. Put them aside until you need them in the recipe.
- Heat the butter in a pan and fry the onion cubes until golden brown. Rub in the clove of garlic and rub off with the white wine and also pour in the stock. Reduces the liquid by half at medium temperature.
- Then stir in the cream and sour cream with a whisk and add the chanterelles. Now let the sauce rest on a low flame. Add the parsley underneath and season with salt and pepper.
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