Pork schnitzel with game sauce
Pork schnitzel with hunter sauce: a rustic delight on your table
Preparation time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes
Number of servings: 4
Are you looking for a simple yet incredibly tasty recipe? Pork schnitzel with hunter sauce is the perfect choice! This dish combines the tenderness of pork with a rich, flavorful sauce that will delight your taste buds. Let’s explore together the necessary steps to achieve a perfect result.
Necessary ingredients:
For the schnitzel:
- 4 slices of pork (approximately 150-200 g each)
- 2 eggs
- 200 g breadcrumbs
- 100 g flour
- Salt and pepper to taste
- Oil for frying
For the hunter sauce:
- 200 g mushrooms (preferably champignon or porcini)
- 1 medium onion
- 2 cloves of garlic
- 200 ml cooking cream
- 100 ml white wine
- 1 teaspoon sweet paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Preparing the schnitzel:
1. Start by preparing the pork. Pound each slice of meat between two sheets of plastic wrap with a meat mallet until they become thin (about 1 cm thick). This step will not only make the meat more tender but will also allow for even cooking.
2. Season each slice with salt and pepper on both sides.
3. Prepare three plates: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each slice of meat in flour, then dip in the beaten eggs, and finally coat in breadcrumbs. Make sure each schnitzel is well covered to achieve a crispy crust.
4. Heat a large pan with oil over medium heat. When the oil is hot, add the schnitzels, two at a time, and fry for 3-4 minutes on each side, or until golden and crispy. Remove them to a paper towel to absorb excess oil.
Preparing the hunter sauce:
1. In the same pan, add a little oil if necessary and sauté the finely chopped onion until translucent. Add the crushed garlic and sliced mushrooms, continuing to cook for 5-7 minutes.
2. Add the white wine and let it boil until the alcohol evaporates. This step will enhance the flavors of the sauce.
3. Pour in the cooking cream, paprika, and thyme, stirring well. Let the sauce simmer on low heat for 5 minutes, until it thickens slightly. Taste and adjust with salt and pepper as desired.
Serving:
Place the schnitzels on plates and generously pour the hunter sauce over them. Garnish with chopped fresh parsley for an extra touch of color and flavor. This pork schnitzel with hunter sauce is delicious alongside a serving of mashed potatoes or sautéed vegetables.
Possible variations:
For an exotic touch, you can add some black olives or capers to the sauce. Also, if you prefer a lighter version, replace the cream with Greek yogurt.
This pork schnitzel with hunter sauce is not just a simple recipe, but a true celebration of flavors, perfect for a family dinner or to impress guests. Prepare it with confidence and enjoy a delicious dish that will quickly become one of your favorites!
Pork schnitzel with game sauce is a simple culinary recipe suitable for any day. We clean the mushrooms and slice them. The onion is peeled and cut into small cubes. The peppers are cleaned of seeds and cut into small strips. We wash the meat, dry it, salt and pepper it. We grill it in a little oil. It is kept warm. In the remaining oil, we sauté the onion until it becomes translucent. We add the mushrooms and bell pepper; we let it cook until it releases all its liquid and evaporates. We add tomato passata and broth. We let it simmer for 5 minutes over medium heat. We mix the sour cream with flour until it becomes a cream. The sauce is salted and peppered, sour cream is added over the sauce, and it is allowed to simmer on low heat for 3 more minutes. The pork schnitzels are generously covered with sauce. Enjoy your meal! The Pork Schnitzel with Game Sauce recipe was suggested by Aliza on the recipe forum. Other recipes with game sauce can be found here: Veal steak with game sauce, Game sauce with mushrooms.
Ingredients: 3-4 thin pork fillets, salt, pepper, 250 g Champignon mushrooms, 1 onion, 1 red bell pepper, 1 green bell pepper, 3 tablespoons oil, 2 tablespoons tomato passata, 250 ml broth, 1 tablespoon flour, 100 ml sour cream.
