Description
Zarte Schweineschnitzel in goldener Butter gebraten, mit cremiger Champignon-Sahnesoße überzogen, dazu flaumige Spätzle. Frischer Schnittlauch sorgt für einen feinen, aromatischen Akzent im herrlich duftenden Gericht.
Ingredients
Scale
- ½ Bund Schnittlauch (half a bunch of chives)
- 3 Schweineschnitzel (3 pork schnitzels)
- 4 EL Butter (4 tablespoons butter)
- 1 Zwiebel (1 onion)
- Salz und Pfeffer (salt and pepper)
- 200 g Champignons (200 grams mushrooms)
- 200 ml Sahne (200 milliliters cream)
- 200 g Spätzle oder Nudeln (200 grams Spätzle or noodles)
- 5 EL Butter (5 tablespoons butter)
Instructions
- Rinse the pork schnitzels under cold water and pat them dry 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 skillet over medium-high heat. Once the butter is hot and foaming, carefully add the schnitzels to the pan. Fry each side for about 3 minutes, until golden brown and cooked through. Remove the schnitzels from the skillet, wrap them in aluminum foil to keep warm, and set aside.
- While the schnitzels are cooking, peel and finely chop the onion. Rinse the chives under cold water, shake them dry, and finely slice them. Clean the mushrooms by gently wiping them with a damp cloth. If the mushrooms are large, cut them in half or slice them.
- In the same skillet with the remaining cooking fat, increase the heat to medium-high. Add the mushrooms and sauté them, stirring frequently, until they are golden brown and have released their liquid, about 4-5 minutes.
- Add the chopped onion to the mushrooms and sauté until the onion becomes translucent and soft, about 2-3 minutes.
- Pour the cream into the skillet with the mushrooms and onions. Stir well, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for about 5 minutes, allowing it to reduce and thicken slightly.
- Season the mushroom cream sauce with salt and pepper to taste. Stir in the chopped chives, reserving a small amount for garnish if desired. Keep the sauce warm on low heat.
- While the sauce is simmering, bring a large pot of salted water to a boil. Add the Spätzle or noodles and cook them according to the package instructions until they are tender. Drain the Spätzle or noodles well.
- Return the drained Spätzle or noodles to the pot or place them in a large pan. Add 5 tablespoons of butter and toss the Spätzle or noodles gently until they are evenly coated and glossy.
- To serve, arrange the buttered Spätzle or noodles on plates. Place a schnitzel alongside the Spätzle on each plate. Generously spoon the creamy mushroom sauce over the schnitzels. Sprinkle with the remaining chives. Serve immediately, optionally accompanied by a mixed salad.
Notes
For an extra crispy schnitzel, you can bread the pork schnitzels before frying by dipping them in flour, beaten egg, and breadcrumbs. Serve this dish with a side of mixed salad for a complete meal. Leftover mushroom sauce can be refrigerated and used for pasta or other meats. Adjust the seasoning of the sauce to taste, and feel free to add a splash of white wine to the sauce for extra depth of flavor.
- 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
