Somethings just need a sauce to take them to the next level, schnitzel is one. Schnitzel is good but becomes delicious when you have a sauce for it. This sauce is such a simple thing to make I never considered including it on my blog. I changed my mind after watching a cooking show and watched them make a big fuss over a complicated sauce they made. Like most things I cook I prefer simple, using ingredients everyone usually has in their house. You don’t have to buy expensive ingredients and spend an hour to make a great sauce. So many cooking shows use things the average person never has in the house. Yes the sauce they made was probably delicious but at about $30 to make it had better been super delicious.
Just about everything we cook that is breaded and fried needs a sauce, even a pan fried pork chop can us a sauce. My sauce is made with bouillon powder, tried it with broth but it didn’t work. With the schnitzel I used the simplest sauce I make, but it is so versatile you can change it up for what you’re cooking. You can use beef, chicken, vegetable, or seafood bouillon to match the sauce to the protein. Since the recipe is for 2 portions just increase everything as needed.
This is just the basic sauce that works the best with schnitzel but you can turn it into a fancy sauce very easily. All you have to do is add 1 teaspoon of any of the following things for every 2 portions.
Any kind of pickled peppers chopped
Chopped fresh peppers
Chopped black or green olives
Even a chopped dill pickle
The basic sauce is the one we like with schnitzel, breaded pork chops, and chicken fried steak. When making the sauce in the 2 or 4 portion size you have to use a saute pan and a sauce pan to get the proper result. You need the saute pan because you want the mushrooms to fry not boil. The fried mushrooms add a great amount of flavour to the finished sauce
4 mushrooms cut in half and thinly sliced
1 and 1/2 tablespoons butter
1 clove garlic minced
3 tablespoons water
1 tablespoon half and half cream
1/3 teaspoon flour
1/4 teaspoon kitchen banquet
1 packet of beef bouillon ( I use Knorr packets)
Preheat a saute pan on medium high heat with the butter. Add the mushrooms and cook for 2 minutes stirring occasionally then add the garlic and cook for 1 more minute. Transfer to a sauce pan on medium heat making sure you get all the butter out of the saute pan. Add the flour and mix it well for about 1 minute. Add the water, bouillon, and kitchen banquet and stir until thickened (if you use one of the optional ingredients to make a fancy sauce this is when you add them). Reduce heat to simmer and simmer for 10 minutes stirring occasionally. Stir in cream and serve.