JÄGERSCHNITZEL   

Escalope Chasseur

750 g mushrooms
1 onion
125 g cherry tomatoes
50 g flour
salt, pepper
4 pork cutlets
3 tbsp. oil
4-6 juniper berries
1-2 bay leaves
1 tsp. marjoram (dried)
paprika powder
1 tsp. tomato paste
300 ml beef stock (cube)
200 g cream
4 slices bacon

 

 

Preheat oven to 200°C.
Dice mushrooms and onions, halve tomatoes. Mix well flour, salt and pepper and cover cutlets on both sides. Fry cutlets in oil on each side for two minutes and remove them. Add onions and mushrooms and sear them. Season with juniper berries, bay leaves, marjoram, salt, pepper and paprika powder. Fold in tomato paste, cover with 20 g flour, douse with beef stock and cream and simmer about 5 minutes. Season to taste with salt and pepper and add tomatoes.
Put cutlets into a casserole, cover with sauce and place bacon slices upon.
Rost in oven about 1 hour.

 

      
     
 

www.serviert.at