Surprise! I’ve changed continents. Here’s hoping you’ll enjoy my dispatches from my new home, Berlin—where every trip to the grocery store is an adventure, the produce is fresh and cheap, and the cashiers are surly but move at the speed of light.
Like so many others, today’s recipe started with one irresistible seasonal ingredient:
It’s mushroom season in Germany, and these beauties (chanterelles, or Pfifferlinge) have been cropping up all over menus in Berlin.
I stumbled upon a brimming basketful in the market this week and began plotting ways to highlight their deliciousness.
In a nod to my new surroundings, I settled on German cutlet (Schnitzel) marinated in tangy lemon juice, gently pan-fried, and swathed in a creamy mushroom-herb sauce.
This dish is a fantastic study in contrasts: the crisp coating against the sultry sauce; the bright lemon against the rich, mellow mushrooms. In short, delicious. Guten Appetit!
-2 turkey or chicken cutlets, pounded thin
-juice of 1/2 lemon
-3/4 c. flour
-garlic powder, to taste
-salt & pepper, to taste
-1/4 c. chopped parsley, divided
-2 Tbsp. butter, more as needed
-oil (vegetable or a light olive oil)
-1/4 lg. onion, minced
-generous 1 c. chanterelle mushrooms, cleaned and coarsely chopped (or substitute your favorite variety)
-2″ of leek, minced (optional)
-1/4 tsp. herb d’ Provence
-1/2 c. dry white wine
-1/2 c. half-and-half or light cream
1. Marinate the cutlets in lemon juice for up to 2 hrs.
2. Season the flour with garlic, salt, pepper, and 2 Tbsp. parsley. Dredge the meat on both sides. Hold in the fridge for 10 minutes so that the coating can adhere.
3. Heat oil and butter in a pan on medium heat. When an piece of chopped onion sizzles in the pan, add the meat.
4. Let the cutlet fully brown on one side—about 6 minutes. Resist the urge to poke, prod, and lift the meat until it is crispy.
5. Turn the meat and brown the other side.
6. Remove the meat to a covered plate and keep warm in the oven on low.
7. Add the onions, leek (if using), chopped mushrooms, and herb d’ Provence to the pan. Add a dash more garlic powder. Drizzle in more oil/butter as needed. Sauté until the onions are translucent and the mushrooms have released most of their water.
8. Deglaze the pan with wine, scraping up the brown bits with a wooden spoon.
9. Stir in the cream. Season with salt and pepper to taste. Cook a scant minute or two longer.
10. Plate the cutlers with your chosen side (rice, pasta, potatoes) and dress with the sauce. Sprinkle with remaining parsley and serve immediately.