Description
Zarte Schweineschnitzel in cremiger Champignon-Sahnesoße, verfeinert mit mildem Schnittlauch, dazu buttrige Spätzle. Aromatisch, saftig und samtig – ein herzhafter Genuss mit goldbrauner Kruste und samtiger Textur.
Ingredients
Scale
- ½ Bund Schnittlauch
- 3 Schweineschnitzel
- 4 EL Butter
- 1 Zwiebel
- Salz und Pfeffer
- 200 g Champignons
- 200 ml Sahne
- 200 g Spätzle oder Nudeln
- 5 EL Butter
Instructions
- Begin by rinsing the Schweineschnitzel (pork schnitzels) under cold running water to clean them. After rinsing, pat them completely dry with paper towels to ensure proper browning during cooking. Season both sides thoroughly with salt and freshly ground black pepper to enhance the flavor.
- Heat 4 tablespoons of butter or clarified butter (Butterschmalz) in a large frying pan over medium-high heat until it is hot but not smoking. Carefully place the seasoned schnitzels into the pan. Fry the schnitzels for about 3 minutes on each side, or until they develop a golden brown crust and are cooked through. Remove the schnitzels from the pan once done, wrap them in aluminum foil to keep warm, and set aside.
- Peel the onion and finely chop it into small pieces to ensure it cooks evenly. Rinse the chives (Schnittlauch) under cold water, shake off excess moisture or pat dry, then finely chop them as well for garnishing and flavoring the sauce.
- Clean the mushrooms by wiping them gently with a damp cloth or paper towel to remove dirt; avoid washing them under running water to prevent sogginess. Depending on their size, halve or quarter the mushrooms to ensure even cooking. Using the same hot pan with the leftover fat from frying the schnitzels, add the mushrooms and sauté them over medium-high heat until they become golden brown and release their moisture—this should take about 5 to 7 minutes.
- Add the finely chopped onions to the mushrooms in the pan and sauté them together until the onions turn translucent and soft, which should take about 3 to 4 minutes. This step builds the base flavor for the sauce.
- Pour 200 ml of cream (Sahne) into the pan with the mushrooms and onions. Stir well to combine and then let the sauce simmer gently over medium heat. Allow it to reduce slightly and thicken for about 5 to 8 minutes, stirring occasionally to prevent sticking or burning.
- Season the mushroom cream sauce generously with salt and freshly ground black pepper to taste. After seasoning, stir in the finely chopped chives to add freshness and a mild onion flavor to the sauce. Keep the sauce warm on low heat.
- Cook the Spätzle or noodles according to the package instructions in a large pot of boiling salted water. Once cooked until tender but still firm to the bite (al dente), drain the pasta thoroughly in a colander.
- Return the drained Spätzle or noodles to the pot or a warm pan. Add 5 tablespoons of butter and toss gently over low heat until the butter melts and coats the Spätzle evenly, giving them a rich and glossy finish.
- To serve, place the warm buttered Spätzle on plates. Arrange the cooked schnitzels alongside them and generously spoon the creamy mushroom sauce over the schnitzels. Garnish the dish with a sprinkle of fresh chopped chives for color and flavor. For a balanced meal, serve with a fresh mixed green salad on the side.
Notes
For best results, use fresh, high-quality pork schnitzels and fresh mushrooms. If Spätzle are not available, any egg noodles can be substituted. To add extra flavor, consider deglazing the pan with a splash of white wine before adding the cream for the sauce. Keep the schnitzels warm by wrapping in foil so they stay juicy until serving.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 20-30g
- Cholesterol: 60-100mg
