Hunter-Style Schnitzel with White Wine Sauce and Mushrooms
(1 vote)
(1 vote)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
457
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 457 cal. | (22 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 15.1 μg | (25 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 22 mg | (183 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 22 μg | (49 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 940 mg | (24 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 13.2 g | |||
| Uric acid | 369 mg | |||
| Cholesterol | 154 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Pork cutlets (each about150 grams)
- 1 Tbsp vegetable oil
- 1 Tbsp butter
- 250 grams brown button Mushroom
- salt
- freshly ground white peppers
- ½ tsp finely chopped thyme
- 1 pinch Nutmeg
- 100 milliliters white wine
- 100 milliliters Veal stock (from a jar)
- 200 grams Whipped cream
- 1 tsp chopped parsley (for garnish)
Preparation steps
1.
Preheat the oven to 80°C (approximately 175°F) convection. Trim the mushrooms and halve the large ones. Pat the meat dry, season with salt and pepper and saute in a pan in oil and butter about 1-2 minutes on both sides. Remove and keep warm in the oven.
2.
Add the mushrooms to the pan and saute in the pan drippings. Season with salt, pepper, thyme and nutmeg, add the white wine and allow mixture to reduce. Then pour in the veal stock, add the cream and let the sauce simmer gently 5 minutes, stirring occasionally.
3.
Place the cutlets in the sauce and season to taste. Sprinkle with parsley and serve immediately.
