Best 4 Schnitzel With Mushroom Sauce Recipes

JäEGER SCHNITZEL AND MUSHROOM SAUCE

Steps:

• Make the white wine mushroom sauce and keep it warm while you prepare the pork.
• Set a wire cooling rack over a baking sheet and reserve
• Pound the pork slices between two sheets of plastic wrap to a 1/4-inch thickness. Season with salt/pepper.
• Combine the flour in one dish
• Break the eggs into another dish and lightly whip them with a fork.
• Add the Panko bread crumbs to another dish
• Dredge the pounded pork slices first in flour, then in the beaten eggs, and then in the bread crumbs. Press down gently so the bread crumbs adhere.
• Place the pork cutlets on the wire rack and let rest for 5 minutes.
• Set a cast-iron or heavy-bottomed skillet over medium-high heat, cover the bottom of the skillet with 1/4-inch of oil. If using an electric skillet, set the temperature to 350°.
• When the oil is hot, add the pork cutlets and cook for 2 minutes on the first side, turn with tongs and cook on the reverse side for 1-1/2 minutes. Do not crowd the pan, cook in batches adding additional oil as needed.
• As each batch is cooked transfer to the wire rack to drain.

RAHMSCHNITZEL (GERMAN SCHNITZEL IN CREAMY MUSHROOM SAUCE)

Steps:

• Place veal in a 9-inch square dish (or bigger if desired) and pour lemon juice over top. Marinade for 30 minutes, basting occasionally.
• Remove veal from lemon juice and pat dry.
• Preheat the oven to 200 degrees F (95 degrees C).
• Combine flour, 1 teaspoon salt, 1 teaspoon pepper, and paprika in a bowl. Place veal in the mixture and turn to coat evenly.
• Melt butter in a large skillet over medium-high heat. Add veal and fry until evenly browned, 2 to 4 minutes per side. Pour in Reisling and cook for 2 more minutes.
• Use tongs to transfer veal to an oven-safe platter. Place in the preheated oven to keep warm.
• Add mushrooms and chives to the liquid in the skillet; season with remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir to combine and cook until mushrooms are soft, about 3 minutes. Remove from heat and immediately add cream. Mix thoroughly until you see no more white cream, but a consistently light brown sauce.
• Remove veal from the oven and cover with the mushroom-cream sauce.

CHICKEN SCHNITZEL WITH MUSHROOM SAUCE

Steps:

• Remove the chicken breasts from the bone. Slice each breast in half lengthwise. Put them between pieces of plastic wrap and pound them with a mallet or a small skillet until they are 1/4-inch thick.
• Set up a breading station with three pie plates or shallow dishes. Put the flour in one and season it with a generous pinch of salt and pepper, the eggs beaten with 2 tablespoons of water in another, and the breadcrumbs in the third. Dredge the chicken pieces in the flour, then the egg wash, then the breadcrumbs. Set aside. In a large skillet over medium heat, add the oil. When the oil is hot, add the chicken in 1 layer and cook until it is golden brown and crispy, about 4 minutes per side. Drain on brown paper and keep warm while you make the sauce.
• In another skillet over medium heat, add the butter. When it is melted, add mushrooms and season them with salt and pepper. Cook until they are browned, about 6 minutes. Add the garlic and cook for 30 seconds then add the stock and simmer for 4 minutes and reduce by one third. Add the Worcestershire sauce, turn the heat off, and let cool for a minute before stirring in the sour cream. Serve the Schnitzel with the sauce poured over the top, garnished with parsley.

SCHNITZEL IN MUSHROOM SAUCE (NOT BREADED)

Steps:

• Fry schnitzel in fat until browned and remove from pan (keep warm).
• Add onions to the pan and fry for 2-3 minutes, scraping up any brown yummy bits as you go along.
• Add mushrooms and fry for another 3 minutes.
• Sprinkle with flour, stir and add the evaporated milk.
• Season to taste.
• Leave to cook, stirring occasionally until sauce thickens.
• Pour sauce over the schnitzel and serve.