Schnitzel with a creamy mushroom sauce

August 4th 2013

Schnitzel with a creamy mushroom sauce Potatoes baked in the oven with homemade schnitzel and a mushroom and red pepper sauce. The sauce was a bit of an experiment. I wanted to make a Strogranoff type sauce. I liked the result, although I will be adding more of a cayenne pepper kick next time.

The potatoes I’ve just peeled, cut into wedges, tossed in oil and baked in the oven at 180C/355F.

For the schnitzel I breaded pork escalopes with Japanese Panko bread crumbs. Cover the escalopes with a thin coat of flour, then beaten egg and then panko bread crumbs.

Sauce for 2-4 servings:
1 medium onion chopped
250gr white mushrooms sliced
1 red pepper chopped
1 ts paprika powder
Pinch of cayenne pepper
Pinch of garlic powder
1 small can of tomato paste (70 gr, I estimate about 2 Tbs)
200 ml cream (a bit less than a cup)
Butter or oil

Saute the onion in a bit of butter or oil. Add the sliced mushrooms and fry until golden brown. Add the red pepper and fry until softened a bit.

Add paprika, cayenne, garlic powder and cook these along for about a minute to become fragrant.

Add the tomato paste and give this a couple of minutes to get rid of the acidity.

Turn down the heat to low/medium and add the cream. Stir everything together and don’t let it bubble too quickly or the sauce may split. Just let the cream warm through.

Season to taste with salt and pepper. Taste your sauce and adjust with perhaps a bit more paprika, cayenne or garlic powder.

The sauce goes perfectly with the schnitzel. You could replace the pork and add some pan fried chicken to the sauce, serve with steamed rice or fries.

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