SAAZ Hunter Style Pork Schnitzel
- 4 Boneless Pork Cutlets, tenderized
- 1 1/2 cups porcini mushrooms, cooked and crumbled
- 1/2 cup shallots, diced finely
- 2 cups SAAZ Republic Pilz
- 1/2 tsp. pepper
- 1 cup crème fraiche
Sauté mushrooms in a small amount of bacon grease in a small saucepan. Add shallots and sauté until golden and starting to brown. Add SAAZ Pilz and pepper and bring to a boil. Reduce heat and simmer for 30 minutes. Fry cutlets on both sides in a little oil or butter until no longer pink. Just before serving, add crème fraiche to mushroom sauce, stir well and combine.
Plate cutlets and pour mushroom sauce on top.
Enjoy with SAAZ.