Description
Zarte Schweineschnitzel in goldbrauner Butterkruste, überzogen mit cremiger Champignon-Sahnesoße, serviert auf flauschigen Spätzle. Frischer Schnittlauch rundet das herzhafte Aroma und die seidige Textur perfekt ab.
Ingredients
Scale
- 1/2 bunch chives
- 3 pork schnitzels
- 4 tablespoons butter
- 1 onion
- Salt and pepper
- 200 grams mushrooms (champignons)
- 200 ml cream
- 200 grams Spätzle or noodles
- 5 tablespoons butter
Instructions
- Begin by preparing the pork schnitzels. Rinse each schnitzel under cold water, then pat them dry thoroughly with paper towels. Season both sides of the schnitzels generously with salt and freshly ground black pepper.
- Heat 4 tablespoons of butter in a large frying pan over medium-high heat. Once the butter is hot and foaming, add the seasoned schnitzels to the pan. Fry the schnitzels for approximately 3 minutes on each side, or until they are golden brown and cooked through. Remove the cooked schnitzels from the pan, wrap them in aluminum foil to keep them warm, and set aside.
- Peel the onion and finely chop it. Rinse the chives, shake them dry to remove excess water, and finely slice them. Clean the mushrooms by gently brushing off any dirt and wiping them with a damp cloth. If the mushrooms are large, cut them in half or into thick slices.
- Using the same pan with the remaining cooking fat, increase the heat to high. Add the prepared mushrooms and sauté them for a few minutes until they are nicely browned and have released some of their moisture. Add the chopped onions to the pan and continue to cook, stirring frequently, until the onions are soft and translucent.
- Pour the cream into the pan with the mushroom and onion mixture. Stir well to combine and bring the mixture to a gentle simmer. Let the sauce cook for 3-4 minutes, allowing it to reduce and thicken slightly. Season the mushroom cream sauce with salt and freshly ground black pepper to taste. Stir in the chopped chives, reserving a small amount for garnish if desired.
- While the sauce is simmering, cook the Spätzle or noodles according to the instructions on the package in a large pot of salted boiling water. Once cooked, drain the Spätzle or noodles in a colander and let them dry briefly.
- In a separate large pan or pot, melt 5 tablespoons of butter over medium heat. Add the drained Spätzle or noodles and toss them gently in the melted butter until they are well coated and heated through.
- To serve, arrange the buttered Spätzle or noodles on individual plates. Place one schnitzel on each plate and spoon the creamy mushroom sauce generously over the schnitzel. Garnish with the remaining chopped chives. Serve immediately, ideally with a fresh mixed salad on the side.
Notes
To ensure your schnitzels stay juicy, do not overcook them—just a few minutes per side is enough. For extra flavor, you can add a splash of white wine to the mushroom sauce before adding the cream. Serve with a crisp mixed salad to balance the richness of the dish. Spätzle are traditional, but any pasta or even mashed potatoes work well as a side.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte, Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 30-40g
- Fiber: 2-5g
- Protein: 20-30g
- Cholesterol: 60-100mg
