Hunter's Schnitzel with Mushroom Sauce and Spaetzle

Ingredients

• 300 g flour (Type 405)
• 3 eggs
• Salt
• 200 ml water
• 3 tbsp butter
• 8 veal cutlets (about 80 g each)
• 1 tbsp Rapeseed Oil
• 250 g Mushrooms
• 150 ml meat broth
• 250 g whipping cream
• Pepper
• 3 sprigs chives

Instructions

1. 1.

   Beat flour, eggs, salt, and water into a smooth dough for the spaetzle. Bring plenty of salted water to boil and press the spaetzle through a spaetzle press into the hot water (or scrape from a wet board). Let them cook for a few minutes until they float to the surface. Heat 2 tbsp butter in a pan. Remove the spaetzle with a slotted spoon, drain well, add to the pan and toss in hot butter.

2. 2.

   Wash the meat, pat dry, season with salt and pepper. Heat oil and 1 tbsp butter in a pan and brown the cutlets on each side for about 1–2 minutes. Remove them and keep warm in a preheated oven at 80°C (fan 60°C; gas: level 1).

3. 3.

   Clean the mushrooms, halve them, and sauté them around in the pan drippings. Deglaze with meat broth, then pour in cream and let the sauce simmer for 5 minutes, stirring frequently. Place the schnitzel into the sauce and season with salt and pepper.

4. 4.

   Wash the chives, dry, shake off excess water, and cut into rings. Arrange spaetzle and schnitzel on plates with the creamy mushroom sauce, sprinkle with chive rings, and serve immediately.