Hunter schnitzel mushroom sauce (Print)
Crisp fried schnitzel topped with smooth mushroom cream and a sprinkling of fresh parsley.
# Ingredients:
→ Side & Toppings
01 -
Chopped fresh parsley, you can sprinkle it on top
02 -
Brown mushroom gravy (check other instructions for this)
→ Breading & Basics
03 -
High smoke point oil for frying, like avocado oil
04 -
Half a cup of wheat flour mixed with a teaspoon of salt
05 -
Three-quarters cup breadcrumbs
06 -
Freshly cracked black pepper
07 -
Salt
08 -
2 big eggs, whisked until just blended
→ Meat
09 -
Four boneless pork steaks
# Steps:
01 -
Serve this with fresh leafy salad, cucumber salad, some classic Swabian potato salad, fries, or spätzle. Pick what you like.
02 -
Dish it up with the brown mushroom gravy and a hit of parsley right away. Don’t smother the schnitzel in sauce, so the crust keeps some crunch.
03 -
Heat oil in your big pan to 165°C. Cook the schnitzels in batches over medium heat for two to three minutes on each side till golden and super crisp. Let them float in the oil, and set on paper towels to drain off extra grease.
04 -
Lay out your flour mix, eggs, and breadcrumbs each in a shallow dish. Dip meat in flour first, then eggs, and finally coat well in breadcrumbs. Try not to smash the crumbs in so you get a nice, even layer.
05 -
Cover pork steaks with plastic wrap and gently tap till they’re about 6 mm thick. Sprinkle both sides with salt and black pepper.
# Notes:
01 -
For the crispiest schnitzels ever, fry them up as soon as they're coated. Don’t let them sit around.
02 -
Some places skip the crust—just season, pan fry, and top with gravy if you want to go that way.