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Hunter schnitzel
Nb persons: 12
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| 12 five ounce veal cutlets | |
| 4 cups | mushroom, sliced |
| 1 medium | red onion, finely chopped |
| 3 tablespoons | parsley, finely chopped |
| 8 ounces | butter, (4 ounces for sautéing the schnitzel and the rest for the sauce) |
| 3 cups | chicken stock |
| 1 cup | white wine |
| 1 tea spoon worcestershire sauce | |
| 1/2 cup | heavy cream |
| 1/2 cup | sour cream |
Season to taste lightly with marjoram, basil, tarragon
Season the meat with salt and pepper
Season veal cutlets with salt and pepper. Dip veal cutlets in flour on one side, shake off excess. Heat skillet, add butter and when the skillet is very hot, without burning the butter, add veal cutlets with the flour side down and brown the cutlets lightly on both sides. Set aside.
Add more butter to the skillet and sauté onions until light gold in color. Add the mushrooms and sauté with onions to cook out the liquid from the mushrooms. Deglaze with wine and add the veal or chicken stock, and reduce by one third. Season to taste.
Add veal cutlets and simmer for 3 to 4 minutes. Remove veal cutlets and add heavy cream and sour cream. Adjust seasoning and return cutlets to skillet for a few minutes. Set up the veal cutlets on a hot plate, top with sauce, and garnish with parsley. Serve with spaetzle, noodles, or rice.
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