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Schnitzel with Mushroom Demi-Glace

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Schnitzel with Mushroom Demi-Glace
Schnitzel with Mushroom Demi-Glace
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Traditional German cuisine typically calls for veal or pork for this dish. We opted for chicken cutlets in our version and it was absolutely wonderful. Pick a favorite cut of protein, have the butcher run it through a tenderizing machine, follow the recipe below and you will bite into Schnitzel heaven.
Yield Prep Time
4 servings 1 hour
Cook Time Passive Time
2 hours 2 hours
Yield Prep Time
4 servings 1 hour
Cook Time Passive Time
2 hours 2 hours
Schnitzel with Mushroom Demi-Glace
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Traditional German cuisine typically calls for veal or pork for this dish. We opted for chicken cutlets in our version and it was absolutely wonderful. Pick a favorite cut of protein, have the butcher run it through a tenderizing machine, follow the recipe below and you will bite into Schnitzel heaven.
Yield Prep Time
4 servings 1 hour
Cook Time Passive Time
2 hours 2 hours
Yield Prep Time
4 servings 1 hour
Cook Time Passive Time
2 hours 2 hours
Ingredients
Schnitzel
Seasoning Mix
Mushroom Demi-Glace Ingredients
Servings: servings
Units:
Instructions
Schnitzel
  1. Cut the meat into serving-size portions. Place on a plate and dust with 1 tsp. seasoning mix., salt and pepper. Cover with plastic wrap and refrigerate for 2 hours to let the meat marinate.
  2. Prepare a dredging station: flour, egg/milk mixture, breadcrumbs, each in a separate dish. Add 1 tsp. seasoning mix to each station and incorporate.
  3. Heat the oil on medium to medium high in a large skillet. Dredge each piece of meat in the flour, then egg, then breadcrumbs and lay carefully in the skillet.
  4. Cook until golden brown on each side and the meat is cooked through. Remove cooked schnitzel and place on a baking sheet with wire racks. Hold in a 325 degrees F oven until ready to serve.
Seasoning Mix
  1. Add ingredients to a jar and mix completely.
Mushroom Demi-Glace
  1. In a heavy saucepan, heat the olive oil and pancetta on medium for several minutes. Add the onion, garlic, carrot, celery and leek, lower the temperature and sweat for 15 minutes. When the vegetables are soft, add the paprika and tomato paste, stir to incorporate. Add the flour, enough to absorb the oil and make a roux. Cook for five minutes, then deglaze with the wine. Add the beef broth and bay leaves, salt and pepper, to taste. Increase the heat to bring liquid to a slight boil, then lower the temperature to simmer for up to 2 hours.
  2. Meanwhile, sauce the mushrooms in olive oil until tender. Hold in a bowl.
  3. Strain the sauce through a sieve (discard the vegetables now) and return the strained sauce to the saucepan. Add the mushrooms, and heat through. Re-season with salt and pepper.
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