Go Back

Creamy Schnitzel with Mushroom Sauce

A quick and comforting dish featuring tender, crispy schnitzels enveloped in a rich, velvety mushroom sauce, perfect for busy weeknights or special gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Austrian
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces pork schnitzels (about 150g each) Chicken or turkey breast can also work.
  • 200 g mushrooms, sliced Cremini or button mushrooms are recommended.
  • 1 piece onion, finely chopped Sweet onions add delightful flavor.
  • 200 ml heavy cream Fresh cream is best for texture.
  • 1 tbsp butter Unsalted for better control over seasoning.
  • 1 tbsp olive oil Extra virgin is preferred.
  • 1 tsp paprika Smoked paprika adds richer flavor.
  • to taste salt
  • to taste pepper

Method
 

Preparation
  1. Season the schnitzels with salt, pepper, and paprika.
  2. In a large skillet, heat butter and olive oil over medium heat.
Cooking
  1. Fry the schnitzels for 3-4 minutes per side until golden brown; set aside.
  2. Cook the onions and mushrooms in the same pan for about 5 minutes until soft.
  3. Add heavy cream, stir to deglaze, and simmer for 2-3 minutes to thicken.
  4. Return the schnitzels to the sauce, warming through for 1-2 minutes.
  5. Remove from heat, garnish with parsley, and serve hot.

Notes

Store leftovers in an airtight container for up to 3 days. For a lighter sauce, consider using half-and-half instead of heavy cream.