Hunter-style Schnitzel with White Wine Sauce and Mushrooms

Ingredients

• 4 pork schnitzels (about 150 g each)
• 1 tbsp oil
• 1 tbsp butter
• 250 g brown button mushrooms
• Salt
• white pepper (freshly ground)
• 0.5 tsp finely chopped thyme
• a pinch nutmeg
• 100 ml White wine
• 100 ml veal stock (from the glass)
• 200 g whipping cream
• 1 tsp chopped parsley (for garnish)

Instructions

1. 1.

   Preheat the oven to 80 °C fan. Clean the mushrooms and halve large ones. Pat the meat dry, season with salt and pepper, then sear each side in a hot pan with oil and butter for about 1–2 minutes. Remove and keep warm in the oven.

2. 2.

   Add the mushrooms to the pan and cook in the residual fat. Season with salt, pepper, thyme, and nutmeg; deglaze with white wine and reduce. Pour in the veal stock, add cream, and simmer gently for 5 minutes while stirring frequently. Place the schnitzels back into the sauce, taste, sprinkle parsley, and serve immediately.