Description
Zarte Schnitzelstreifen in cremiger, goldgelber Senfsahnesoße, durchzogen von süßlichen Zwiebeln und feinem Paprika. Sanfte Schärfe, milde Säure, samtige Textur – ein aromatisches, unwiderstehlich saftiges Gericht.
Ingredients
Scale
- Salz
- Pfeffer
- 2 Zwiebeln
- 4 Schweineschnitzel (à 150 g)
- 3 EL Öl
- 1 EL Edelsüßpaprika
- 100 ml Weißwein
- 150 g Schlagsahne
- 1 EL Senf
Instructions
- Begin by preparing your side dish: cook rice in boiling salted water according to the instructions on the package. This will ensure the rice is ready to serve alongside your schnitzel strips.
- While the rice is cooking, peel the onions and cut them in half lengthwise. Then slice each half into thin strips, ensuring even pieces for uniform cooking.
- Pat the pork schnitzels dry with paper towels to remove any excess moisture. This step helps the meat brown better in the pan. Next, cut the schnitzels into thin, even strips, about 1-2 cm wide.
- Heat 2 tablespoons of oil in a large, heavy-bottomed skillet or frying pan over medium-high heat. Once the oil is hot and shimmering, add the schnitzel strips in a single layer. Sear the meat, turning the strips frequently, until they are nicely browned on all sides. This should take about 3-5 minutes. Season the meat generously with salt and pepper as it cooks.
- Once the schnitzel strips are browned, transfer them to a plate and set aside. Leave any juices or browned bits in the pan, as these will add flavor to the sauce.
- Add the remaining 1 tablespoon of oil to the same pan. Heat the oil over medium heat, then add the sliced onions. Sauté the onions, stirring often, for about 3 minutes or until they are soft and translucent.
- Sprinkle the sweet paprika over the onions and stir well, so the paprika is evenly distributed and coats the onions. Let the mixture cook for about 30 seconds to release the aroma of the paprika.
- Pour in the white wine, scraping the bottom of the pan with a wooden spoon to deglaze and incorporate any browned bits. Let the mixture simmer for about 5 minutes to allow the alcohol to cook off and the flavors to meld.
- In a small bowl, mix together the heavy cream (Schlagsahne) and mustard until smooth. Pour this mixture into the pan with the onion and wine. Stir well to combine all the ingredients, and let the sauce simmer gently for another 3 to 4 minutes, stirring occasionally, until the sauce begins to thicken slightly.
- Taste the sauce and season with additional salt and pepper as needed. Return the browned schnitzel strips (and any collected juices) to the pan. Toss the meat in the sauce and let it warm through for 2-3 minutes, ensuring the strips are fully coated and heated.
- To serve, arrange the schnitzel strips with creamy mustard sauce on plates. Serve with the cooked rice on the side. A fresh green salad makes a great accompaniment to this dish.
Notes
For an even richer flavor, you can substitute pork schnitzel with chicken or turkey. If you prefer a non-alcoholic version, replace the white wine with chicken or vegetable broth. Make sure not to overcook the schnitzel strips after returning them to the sauce to keep them tender. Serve immediately for the best taste and texture.
- Prep Time: 10
- Cook Time: 20
- Category: Geflügel und Fleisch 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
