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Hunter's Schnitzel

A comforting dish featuring crispy schnitzel and a rich mushroom-and-herb sauce, perfect for weeknight dinners or Sunday family meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: German
Calories: 450
Ingredients Method Notes

Ingredients
  

Schnitzel Ingredients
  • 4 pieces pork or veal schnitzels (about 4–6 oz / 120–170 g each) or use boneless, skinless chicken breasts pounded thin
  • 1 cup all-purpose flour (or almond flour for low-carb / gluten-free)
  • 2 large eggs, beaten
  • 1 cup breadcrumbs (panko or gluten-free breadcrumbs)
  • 3 tbsp olive oil or 2 tbsp butter + 1 tbsp olive oil (for frying)
  • 1 tbsp butter for sauce
Sauce Ingredients
  • 8 oz cremini or button mushrooms, thinly sliced or mixed wild mushrooms
  • 1 small onion or shallot, finely chopped
  • 2 cloves garlic, minced
  • 1 cup low-sodium beef or chicken broth vegetable broth for vegetarian/vegan
  • 3/4 cup heavy cream or 1/2 cup Greek yogurt + 1/4 cup milk for lighter option
  • 1 tsp Dijon mustard or 1 tbsp soy sauce (adds depth)
  • 1 tsp fresh thyme or 1/2 tsp dried thyme (fresh parsley for garnish)
  • 1 tbsp chopped fresh parsley for garnish
  • 1 optional Lemon wedges for serving

Method
 

Preparation
  1. Lay the schnitzels between two pieces of plastic wrap and pound gently to about 1/4-inch (6 mm) thickness. Season both sides with salt and pepper.
  2. Set up your breading station: Put flour in one shallow dish, beaten eggs in a second, and breadcrumbs in a third. For extra crispiness, season breadcrumbs with a pinch of salt, pepper, and a little paprika.
  3. Coat each schnitzel in flour, shake off excess, dip in beaten eggs, then press into breadcrumbs until fully coated. Set aside on a wire rack for 5 minutes to help crumbs adhere.
Cooking
  1. Warm 2 tbsp olive oil + 1 tbsp butter (or 3 tbsp olive oil) in a large skillet over medium-high heat until shimmering.
  2. Fry 2 schnitzels at a time (don’t crowd the pan) for 3–4 minutes per side, until golden brown and cooked through. Transfer to a warm oven (200°F / 95°C) or a plate tented with foil to keep warm.
  3. In the same skillet, reduce heat to medium. Add 1 tbsp butter. Sauté onions/shallots for 2–3 minutes until translucent. Add mushrooms and cook 5–7 minutes until they release their liquid and begin to brown. Add garlic and cook 30 seconds.
  4. Pour in the broth, scraping up any browned bits from the pan. Stir in Dijon mustard (or soy sauce) and thyme. Simmer for 6–8 minutes until the liquid reduces slightly.
  5. Stir in cream (or Greek yogurt + milk), simmer gently for 3–4 minutes until sauce thickens to your liking. Taste and adjust salt and pepper.
  6. Spoon mushroom sauce over the schnitzels, garnish with chopped parsley and a lemon wedge. Rest for 2–3 minutes then serve immediately with your favorite sides.

Notes

Gluten-free: Use almond flour or rice flour for dredging and gluten-free panko for crumbs. Bake breadcrumbs in a skillet with olive oil for extra crunch. Low-carb/Keto: Swap breadcrumbs for crushed pork rinds or almond flour mixed with grated Parmesan. Light/Healthier: Bake schnitzels and use Greek yogurt instead of cream. Vegan: Use king oyster mushrooms or cauliflower and make the sauce with vegetable broth and coconut cream. Make-ahead: Keep schnitzels and sauce separate and refrigerate up to 3 days.