Schnitzel in Mushroom Sauce Not Breaded
Indulge in the comfort of tender, pan-seared Schnitzel in Mushroom Sauce—a lighter, non-breaded twist on the classic dish. Perfectly seasoned pork or chicken cutlets are cooked to golden perfection, then nestled in a rich, creamy mushroom sauce infused with sautéed onions, garlic, and a hint of paprika for depth and warmth. This wholesome, one-skillet recipe is quick and easy, with just 15 minutes of prep and 25 minutes of cooking time, making it an ideal weeknight dinner option. Serve this savory dish with mashed potatoes, steamed vegetables, or a crisp salad for a complete, satisfying meal. Bursting with flavor and simplicity, this schnitzel variation is a must-try for fans of hearty comfort food without the fuss of breading.
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Recipe Information
Ingredients
- 4 pieces Pork or chicken cutlets
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic cloves, minced
- 250 grams White mushrooms, sliced
- 1 cup Chicken or vegetable broth
- 1 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped
Instructions
Begin by patting the pork or chicken cutlets dry with a paper towel.
Season both sides of the cutlets with salt, pepper, and paprika, ensuring even coverage.
Heat a large skillet over medium heat, and add the olive oil.
Sear the cutlets for about 3-4 minutes per side, or until golden brown and cooked through. Remove them from the skillet and set aside.
In the same skillet, melt the butter over medium heat.
Add the chopped onion and sauté for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.
Add the sliced mushrooms to the skillet and cook for 6-7 minutes, stirring occasionally, until they release their moisture and begin to brown.
Pour in the chicken or vegetable broth, scraping the bottom of the skillet to deglaze.
Lower the heat to medium-low, and stir in the heavy cream. Let the sauce simmer gently for about 5-7 minutes, or until thickened to your desired consistency.
Return the schnitzels to the skillet, spooning the mushroom sauce over them. Continue to cook for 2-3 minutes to warm through.
Garnish with fresh parsley before serving.
Serve hot with your choice of side, such as mashed potatoes, steamed vegetables, or a light salad.
Nutrition Facts
Calories |
2361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.8 g | 243% | |
| Saturated Fat | 86.6 g | 433% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 3566 mg | 155% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 10.5 g | ||
| Protein | 120.0 g | 240% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 136 mg | 10% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2871 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
