Mushroom Cream Schnitzel
Seared pork cutlets in a creamy mushroom sauce finished with fresh parsley.
Ingredients10
- button mushrooms250g
- onion1 Stück
- pork cutlets2 Stück
- sunflower oil2 EL
- cooking cream100ml
- vegetable broth100ml
- all-purpose flour1 TL
- fresh flat-leaf parsley0,5 Bund
- salt1 Prise
- black pepper1 Prise
Instructions
- 1
Clean and slice the mushrooms, then peel and finely dice the onion.
- 2
Season the cutlets on both sides with salt and pepper.
- 3
Heat the oil in a pan and sear the cutlets for 2 minutes per side until golden brown. Remove and reduce the heat by half.
- 4
Add the onion and mushrooms to the pan and sauté for 3 minutes until they take on color. Season with a pinch of salt and pepper.
- 5
Pour in the cooking cream and vegetable broth.
- 6
Return the cutlets to the pan and simmer in the sauce for 3 minutes.
- 7
Stir in the flour and simmer for 2 more minutes until the sauce thickens slightly.
- 8
Finely chop the parsley and sprinkle it over the cutlets at the end.
NutritionPer serving
Allergens
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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