Schnitzel with cream and pepper sauce

Directions

1. Clean the mushrooms and slice them thinly. ≈ 8 min
2. Melt the butter in a frying pan and then sauté the finely chopped onion until it is lightly browned. ⏱ ≈ 7 min
3. Add the mushrooms and cook them over high heat until browned. ≈ 3 min
4. Season with a pinch of salt to prevent the mushrooms from becoming soggy. ≈ 2 min
5. After 5 minutes, transfer the mushrooms to a bowl and set them aside. ⏱ 5 min
6. Add oil to the frying pan and cook the pork cutlets until golden brown. ⏱ ≈ 7 min
7. Once the meat is cooked, pour red wine over it. ≈ 3 min
8. Season with salt, pepper, and paprika. ≈ 2 min
9. Brown the meat in the red wine sauce, then let it simmer over low heat for 5 minutes. ⏱ 5 min
10. Add the thyme and freshly chopped sage leaves. ≈ 3 min
11. Let it simmer for another 5 minutes without adding any more water. ⏱ 5 min
12. Sprinkle the pieces of meat with pepper and return them to the frying pan. ⏱ ≈ 7 min
13. Add the mushrooms and pour in the cream mixture. ≈ 3 min
14. Return the sauce to a simmer, stirring constantly, then season to taste. ⏱ ≈ 10 min