Ingredients:
2 pork (or veal) schnitzels
salt and freshly-ground black pepper, to taste
a little brown sugar
2 tbsp butter
450g fresh mushrooms, (a mix of wild mushrooms are best, but button mushrooms will do), sliced
100ml cream
Method:
Take veal or pork Schnitzels (thin-cut meat) then wash well, pat dry with paper towels and rub literally with salt, black pepper and a little brown sugar (this will help the outside of the meat caramelize).
Melt about 2 tbsp butter in a pan and use to cook the meat on both sides until the meat is cooked through and is well coloured (about 4 to 10 minutes, depending on the thickness). Remove the meat from the pan and set aside to keep warm.
In the remaining meat juices cook the mushrooms until they have released their liquid and the pan is almost dry. Season with salt, black pepper (and just a little sugar) then stir-in the cream until you have a thick sauce. Plate out the schnitzels and drizzle the sauce over the top. Serve with croquette potatoes or chips (French fries).
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