Is there anything more comfortable than a schnitzel with a creamy and delicious mushroom sauce this time of year? Schnitzel mit Jägersauce is a classic dish in Germany, often served alongside French fries or chips. Obviously a Hunter’s Sauce, also known as Sauce Chasseur, can be eaten with a meat alternative for the schnitzel to be vegetarian/vegan or just make the sauce to accompany potatoes or pasta. Whether or not you like Schnitzel, the sauce recipe is a great staple to have in your repertoire. Or you can just eat the Schnitzel with noodles the way Julie Andrews does in The Sound of Music.
• Pork cutlets
• 1 egg, whisked
• Vegetable oil for frying
1. First you need to tenderise the pork cutlets with a meat tenderiser or wine bottle on both sides. Then you season the meat on both sides with salt and pepper.
2. Bread the pork cutlets by passing them through flour, whisked egg (seasoned with a little salt) and breadcrumbs.
3. Put a frying pan with vegetable oil on medium high heat and fry the schnitzel until golden on both sides.
Sauce Chasseur or Hunter’s Sauce
• 1 tbl olive oil
• 1 onion, diced
• 250 -300 Mushrooms, sliced
• 1 tbl tomato paste
• Cream or vegan cream
1. Put a pan on with the oil on high heat and sauté the onions.
2. Add the diced mushrooms and sauté them until they have seated out most the moisture.
3. Add the tomato paste and sauté it for a couple minutes. Season the mushrooms with salt, pepper and parsley.
4. Add some hot water, just enough to cover the mushrooms, and let it boil a couple of minutes.
5. Add a shot of cream and stir it in. Season it to taste with salt and pepper.
6. Should the sauce be too runny you can either keep reducing it or thicken it up with one teaspoon of cornstarch diluted in cold water. Make sure to add the cornstarch little by little as to not thicken the sauce too much.