Jägerschnitzel with mushroom-juniper cream

Name: Jägerschnitzel with mushroom-juniper cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Pork cutlet (approx. 150 g each); 2-3 TABLESPOONS Oil; 150 g Chanterelles; 400 g small mushrooms; 7-10 Tbsp salt, white pepper; 1 TEASPOON Juniper berries; 2 TEASPOONS clear broth (instant); 150 g Fresh cream; 2-3 TABLESPOONS sauce thickener; 7-10 Tbsp some parsley

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Pork cutlet (approx. 150 g each)
2-3 TABLESPOONS Oil
150 g Chanterelles
400 g small mushrooms
7-10 Tbsp salt, white pepper
1 TEASPOON Juniper berries
2 TEASPOONS clear broth (instant)
150 g Fresh cream
2-3 TABLESPOONS sauce thickener
7-10 Tbsp some parsley

Directions

1
Wash escalopes if necessary, dab dry. Fry in hot oil for 5-6 minutes per side
2
In the meantime clean, wash and possibly halve the mushrooms. Season the schnitzel and keep warm. Fry the mushrooms in the frying fat for 3-4 minutes while turning, season. Crush juniper if necessary and add. Stir in 400 ml water. Bring to the boil and stir in the stock. Let simmer for about 5 minutes.
3
Stir the crème fraîche into the sauce. Bind with sauce thickener and season to taste. Serve everything. Garnish with parsley. Spätzle taste good with it.
4
Drink: cold beer