schnitzel with mushroom sauce

Recipe: Spaetzle with breaded turkey escalope and mushroom cream sauce

0.0 from 0 votes
Difficulty: medium


preparation time


cooking time


calories / serving

approx. 515


    Breaded German turkey schnitzel combined with spaetzle and a fine cream sauce with mushrooms. Sounds good, doesn't it? Here is the recipe.


    • 4 turkey cutlets

    • 1 packet of spaetzle

    • 200g fresh mushrooms sliced

    • 1 onion diced

    • 2 eggs

    • some breadcrumbs

    • some flour for breading

    • 250g cream

    • approx. 100ml water

    • 1 tbsp soy sauce

    • 1 tbsp butter

    • 1 tsp stock powder

    • 1/2 tsp dried marjoram

    • 1 tsp dried parsley

    • salt, pepper


    • Beat the schnitzel, season with salt and pepper and place in flour.

    • Whisk the eggs in a deep plate and dip the escalopes there and then roll them in the breadcrumbs.

    • Put on the water for the spaetzle and cook the spaetzle according to the instructions.

    • Fry the onions in butter and after about 5 minutes add the mushrooms. Fry everything together for about 10 minutes on a medium level. Stir occasionally.

    • The schnitzel can also be fried in a separate pan.

    • While the schnitzel is frying, you can continue with the sauce. To do this, mix the soy sauce with the onions and mushrooms. Pour in some water and cream, add stock powder, marjoram and parsley. And if you want, you can season everything with salt and pepper, depending on your taste.

    • Briefly bring the sauce to the boil and leave until the spaetzle and schnitzel are done. And my combo is done with a delicious mushroom sauce.


    • If you want the sauce to be a little thicker, you can add a teaspoon of sauce thickener.

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