Geschnezeltes - Creamy Pork or Chicken with Mushrooms
Geschnezeltes is a traditional German dish made with thinly sliced pork, veal, or chicken and cooked quickly and finished in a creamy mushroom sauce, typically served with spaetzle, rice, or noodles.
Ingredients
- 1 lb 450 g pork loin, veal cutlets, or boneless skinless chicken breast
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tbsp neutral oil canola or sunflower
- 2 tbsp unsalted butter
- 2 medium shallots finely sliced
- 8 oz 225 g cremini mushrooms, quartered
- ½ cup 120 ml dry white wine
- ¾ cup 180 ml heavy cream
- ½ tsp dried marjoram
- 1 tbsp fresh parsley finely chopped (plus more for garnish)
- ½ tsp Maggi seasoning
Instructions
Slice the meat:
- Cut the pork, veal, or chicken into thin strips, about ¼-inch thick. Season evenly with salt and pepper.
Sear the meat:
- Heat the oil in a large skillet over medium-high heat. Add the meat in a single layer and quickly sear until just cooked through, about 1–2 minutes per side. Work in batches if needed. Remove the meat from the pan and set aside.
Build the base:
- Reduce heat to medium and add the butter to the skillet. Add the shallots and cook until softened, about 2–3 minutes.
Cook the mushrooms:
- Add the quartered mushrooms and cook until they release their moisture and begin to brown, about 5–7 minutes.
Deglaze:
- Pour in the white wine, scraping up any browned bits from the bottom of the pan. Simmer until reduced by about half.
Finish the sauce:
- Stir in the cream, Maggie, and marjoram. Reduce heat to low and simmer gently for 3–5 minutes until slightly thickened.
Combine and serve:
- Return the meat to the pan and warm through for 1–2 minutes. Stir in the parsley, taste, and adjust seasoning.
- Serve hot over spaetzle, rice, or noodles, garnished with additional parsley.
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