GESCHNETZELTES – SCHNITZEL DISH

GESCHNETZELTES – SCHNITZEL DISH
500 g schnitzel or chicken breast, cut into bite-sized strips
250 g mushrooms
1 medium onion, finely chopped
1 glass of white wine
1 cup of cream
Salt and Pepper to season
1 teaspoon Paprika
Some chopped parsley to garnish

In a large frying pan, heat the butter and oil till hot then add the schnitzel strips to the pan. Fry over a medium-high heat till lightly browned and cooked through, then remove from the pan and set aside for now.
2. Add the finely chopped onion to the pan and fry gently till softened. Add the mushrooms and continue frying for just a few minutes.
3. Pour in the wine and cook over a high heat for approx 1 minute before adding the cream. Cook over a medium heat for about 2 minutes then return the schnitzel strips to the pan (add the juices too! ). Add water or some beef / chicken stock if it’s too thick.
4. Reheat the schnitzel gently, season with paprika, a little pepper (and salt if necessary) then serve on tagliatelle and fried cabbage & onion, sprinkled with some chopped parsley.

I also chopped and fried one red onion, a cup of shredded red cabbage, 2 cloves garlic, 2 cups shredded spinach, and 2 tablespoons bacon jam (or just add chopped bacon, wine and chutney / fine apricot jam to taste). This in a separate pan while making the geschnetzeltes, and simultaneously cooking the tagliatelle. A “busy” dish, but really nice.

Geschnetzeltes can be veal, chicken or pork, but I usually use schnitzel. It’s quite versatile, and you can experiment to your liking.

Enjoy!

FOTO EN RESEP: Johann Viljoen