Schnitzel in Mushroom Sauce (Not Breaded)

From: Chickee

On Aug 30, 2009

Made with pork schnitzels. I was worried it might taste too obviously like evaporated milk, but it didn't. I did add a little Tabasco, and some white wine, and added the schnitzel to the sauce at the end to rewarm it, but they were still tender and tasty. Served with mashed potato, I'd like to serve with spaetzle next time.

From: Dr. Jenny

On May 10, 2009

We made this for dinner last night and liked it. I used veal and portabella mushrooms. I thought it was easy to prepare and it came together quickly. I agree with other reviewers that it could have used more flavor, as both DH and I heavily seasoned ours with salt as a result. Maybe garlic and some herbs as another reviewer suggested could have done the trick.

From: mliss29

On Jun 3, 2008

My 12yo son took a bite and declared, "it tastes just like cream of mushroom soup." "Is that a good thing?" "Yes." He liked it and said he'd like to have it again. (I didn't try it--currently vegetarian.) I made it with 2 or 2.5 lbs chicken breast tenderloins and doubled the sauce. Served it with Spaetzle Noodle and Cheese Bake and Creamy Garden Cucumber Salad. Reviewed for ZWT4.

From: AuntWoofieWoof

On Jun 3, 2008

This was pretty good. I used a pork loin steak instead of veal or chicken. II think it could have used a little bit more flavor. Maybe some Worcestershire Sauce or Soy Sauce Other than that I liked it. Next time I make this, I will add either Worcestershire Sauce or Sauce to it. Thanks for sharing your recipe Leslie. Made for the ZWT Germany Bier ist Nahrung Challenge and for the Cafe ZMAKK Gypsies.