These veal or pork escalopes taste best with fresh wild mushrooms of the season, but at a pinch you can of course also use regular mushrooms. This fantastic dish is known as either Escalope chasseur or Jägerschnitzel.
7 people made this
3 tablespoons flour
4 veal or pork escalopes
salt and pepper to taste
1 tablespoon oil
1 tablespoon butter
1 small onion, cut into thin slices
200g mushrooms, cut into slices or small pieces
1 clove garlic, finely chopped
A big glug of white wine (optional)
125ml beef stock
Method Prep:20min › Cook:30min › Ready in:50min
Place the flour onto a flat plate. Season the escalopes well with salt and pepper. Dip the seasoned side into the flour.
Place a large pan over a high heat. Fry the meat with the seasoned side down in hot oil. When the escalopes are nice and brown, turn them over and fry the other sides the same. This shouldn't take more than a couple of minutes per side. Set aside.
Reduce the heat a notch and melt the butter in it. Add the onions and the mushrooms, season with salt and pepper and fry. Turn regularly so that the browned bits of the meat are removed from the bottom of the pan.
Add the garlic and brown for a minute.
Deglaze everything with white wine and pour in beef stock. Mix well. If necessary add salt again to taste. Pour the sauce over the cutlets and serve immediately.