Mushroom Pork Cutlets
Champignon Schnitzel
Okay, the Austrian’s rule in the types of Schnitzel. These are Pork Schnitzel (Cutlets) in Mushroom Sauce and are very good as well. I found the recipe in one of my Austrian cookbooks. I have translated it from German. Thankfully my scale will give me the metric measurements. These Schnitzel are pork, pounded thin, salted, dredged in flour on one side, browned in a pan with a little butter on both sides. Placed in a casserole to be kept warm in the oven and then served with a mushroom sauce and parsley. My husband was happy to have some German food again as I have not made any for a while.
Champignon Schnitzel
Austrian Pork Cutlets in Mushroom Sauce
Serves 4
Adapted from an Austrian Cookbook
Ingredients:
- 4 pork cutlets, pounded thin (or 8 if they are small)
- salt
- 4 Tbsp flour
- 5 Tbsp butter
- 4 cups sliced white button mushrooms, (or Cremini mushrooms)
- For the sauce:
- water
- 1 Tbsp butter
- 1 Tbsp flour
- 1 bundle parsley, finely minced
Instructions:
Preheat the oven to 350 F.
Pound the cutlets with the flat side of a meat mallet until it is about 1/8 inch. Sprinkle the cutlets with salt. Dredge them in the flour, but only on one side. Melt about 1 Tablespoon of butter in a large skillet over medium high heat. Brown the cutlets on both sides and remove them to a baking dish. Pour about half a cup of water in the skillet and use a whisk to remove the browned bits. Pour the pan sauce over the cutlets in the baking dish and put in the oven to keep warm. Repeat the procedure with remaining cutlets.
Melt about 1 Tbsp of butter in the skillet and cook the mushrooms until they are browned. Add about 1 cup of water to the mushrooms and bring to a boil. Make a paste with the remaining flour and butter, mashing them in a small bowl with a fork. Add to the mushrooms and water. Simmer until the sauce has reduced by about half and is not as watery. Add the minced parsley to the sauce and pour the mushroom sauce over the cutlets that are being kept warm in the oven. Cook for about 20 minutes or until the cutlets are tender.
Serve with a side of pasta, crusty French Bread and a vegetable. Another great very Austrian side would be Semmelknoedel (Austrian Bread Dumplings).
Source: Thea: Einfach Kochen Kochbuch Nr 11 Seite 59
Goodcookbecky's Blog 