Jägerschnitzel with mushroom-juniper cream

Name: Jägerschnitzel with mushroom-juniper cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Spätzle; 7-10 Tbsp Salt; 150 g Chanterelles; 350 g Mushrooms; 4 Pork cutlet (approx. 200 g each); 2-3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1-2 TEASPOONS Juniper berries; 350 ml Broth (instant); 150 g Fresh cream; 2 TABLESPOONS sauce thickener; 7-10 Tbsp Parsley

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Spätzle
7-10 Tbsp Salt
150 g Chanterelles
350 g Mushrooms
4 Pork cutlet (approx. 200 g each)
2-3 TABLESPOONS Oil
7-10 Tbsp Pepper
1-2 TEASPOONS Juniper berries
350 ml Broth (instant)
150 g Fresh cream
2 TABLESPOONS sauce thickener
7-10 Tbsp Parsley

Directions

1
Cook the spaetzle in boiling salted water for about 20 minutes. Wash and clean the mushrooms and halve the mushrooms. Wash the meat and dab dry. Heat oil in a pan and fry the meat in it on high heat on each side for about 1 minute, then fry on medium heat on each side for about 4 minutes to finish.
2
Season with salt and pepper. Remove the meat and keep warm. Fry the mushrooms in the cooking fat at medium heat for 3-4 minutes. Add juniper berries and season with salt and pepper. Deglaze with broth, bring to the boil and simmer over low heat for about 5 minutes.
3
Stir in crème fraîche and thicken with sauce thickener. Bring to the boil again and season to taste with salt and pepper. Drain the spaetzle and let it drain. Arrange hunter's schnitzel and mushroom-juniper cream on a plate and serve garnished with parsley as desired.
4
Spätzle extra.