Ingredients:

4 pork cutlets
Salt and pepper to taste
Flour for turning
2 eggs
Breadcrumbs
Oil for frying

For the hunter’s sauce:

1 onion, finely chopped
200 g mushrooms, sliced
​​2 tbsp oil
200 ml vegetable stock
200 ml cream
2 tbsp tomato paste
Salt and pepper to taste
Parsley to garnish

Directions:

Lightly pound the pork schnitzels, season with salt and pepper and coat in flour.
Beat the eggs and coat the schnitzels first in the eggs and then in the breadcrumbs so that they are well covered.
Heat the oil in a pan and fry the schnitzels until golden brown. Then drain on kitchen paper.
For the hunter’s sauce, heat the oil in another pan, sauté the onions until translucent and add the mushrooms. Fry everything together until the mushrooms are soft.

Add the tomato paste and fry briefly. Then deglaze with vegetable stock and cream. Bring the sauce to the boil and season with salt and pepper.

Place the fried schnitzel in the pan with the hunter’s sauce and let it simmer for a short time.
Garnish with chopped parsley and serve. Traditionally, hunter’s schnitzel is often served with potato salad or potatoes.
Enjoy your GDR hunter’s schnitzel!