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Champignon Schnitzel

Mushroom Pork Cutlets Champignon Schnitzel

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

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Rahmschnitzel (German cream cutlets)

Here is another classically German/Austrian recipe that is great with the Semmelknödel (posted under the Ethnic-German category).  It is a recipe for veal cutlets that are serves with a rich creamy mushroom gravy.  This is one of my favorite recipes.  The one downside is of course that veal is hard to come by sometimes.  Work with your butcher and have it ordered if you desire, but in a pinch you could even use pork. I consistently find Veal at the Baron’s Market that is nearby.  Well stocked grocery stores may also carry it from time to time though.  Or if you have a good relationship with your butcher he may be able to order some for you.

Becky’s German Rahmschnitzel

Ingredients

  • 2 lbs Veal Scallopini cutlets
  • 1 cup Lemon Juice
  • dash Salt
  • dash Pepper
  • Flour, as needed
  • 4 Tbsp Butter
  • 4 Tbsp Oil
  • 8 ounces Mushrooms, Sliced
  • 1/2 cup Heavy Whipping Cream

Instructions

  1. In a dish, marinate the cutlets in the lemon juice for 1 hour, turning them every 20 minutes or so.  Remove cutlets, pat dry, pound the cutlets with the smooth side of a meat mallet, until they are thin.  Season with salt and pepper, dredge the cutlets in flour on both sides.
  2. In a heavy stainless skillet (don’t use a non stick you want some of the breading to stick to the pan for the gravy), heat butter and oil over medium -high heat until foam subsides.  Cook cutlets for 1-2 minutes each side.  Lower heat to medium and cook 5-6 minutes longer on each side.  Arrange them on a platter and set them in a 300° F oven to keep warm.  Pour off all but a film of fat in skillet, add the mushrooms to the skillet and cook them for 3-4 minutes.  Pour in the heavy cream and bring to a boil, using a whisk to loosen any browned bits from the pan.  Cook briskly until cream thickens.  Pour over cutlets and serve with Semmelknödel or Noodles along with a nice fresh green salad or sweet and sour red cabbage.

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