{"id":18191,"date":"2018-03-07T12:56:22","date_gmt":"2018-03-07T19:56:22","guid":{"rendered":"http:\/\/isobaresoffit.com\/?p=18191"},"modified":"2018-03-07T12:56:22","modified_gmt":"2018-03-07T19:56:22","slug":"chicken-schnitzel-with-mushroom-gravy","status":"publish","type":"post","link":"https:\/\/isobaresoffit.com\/2018\/03\/07\/chicken-schnitzel-with-mushroom-gravy\/","title":{"rendered":"Chicken Schnitzel with Mushroom Gravy"},"content":{"rendered":"

We definitely had a variety of schnitzels while we were living in Germany.\u00a0 One of the first ones that we had was considered a Hunter’s Schnitzel, so we decided to do a version of that for ourselves. Generally speaking, schnitzel is very easy to make and can be done with pork, chicken, or veal. The most important thing for making a good schnitzel is to pound the meat out to be about one-quarter inches thick and ensuring that the entire meat cutlet is the same thickness. Although you can buy a mallet to pound out the meat, we have found that if you wrap the meat in plastic wrap and the hit it with the flat side of a heavy skillet, it works even better to get it to a consistent thickness. The real flavor comes from the sauce, so we decided to make a hearty gravy to accompany the schnitzel. Although we used button mushrooms, you could certainly do a variety of your favorite mushrooms.<\/p>\n

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Hunter’s Schnitzel in Frankfurt<\/figcaption><\/figure>\n

INGREDIENTS<\/strong><\/p>\n