Geschnezeltes is a classic German dish made with thinly sliced meat cooked quickly and finished in a creamy mushroom sauce. The name itself comes from the German word meaning “sliced,” which describes the thin strips of meat that make up the dish. It’s commonly made with pork, veal, or chicken and served with Spätzle, rice, or noodles. There are many versions of this dish that include ingredients like peppers & onions, mushrooms, paprika, etc… This version uses cremini mushrooms and cream. This is a super quick weeknight dinner option and one of our favorites!
Creamy Pork or Chicken with Mushroom Sauce
This is the version I make most often at home. It uses pork or chicken, cremini mushrooms, shallots, white wine, cream, Maggi seasoning, marjoram, and parsley. It’s fast enough for a weeknight, but enough to feel like a proper sit-down meal when served with a vegetable side or a salad.
I usually reach for pork loin or chicken breast, depending on what I have. Both work beautifully as long as the meat is sliced thin and cooked quickly. That’s the most important part of the dish — it’s not meant to be slow-cooked or braised. The meat should be tender, lightly seared, and finished gently in the sauce.
The mushrooms are an important component of this dish. Cremini mushrooms add depth and a savory backbone to the sauce. They need time in the pan to release their moisture and brown properly. That step builds flavor and keeps the sauce from becoming watery.
White wine is used to deglaze the pan and lift the browned bits from the skillet. It adds acidity and balance without overpowering the dish. After that, cream brings everything together into a smooth, cohesive sauce. This isn’t meant to be a heavy cream dish — just enough cream to bind the flavors and create a silky texture. It doesn’t yield a whole lot of sauce – enough to coat the meat and some of the Spätzle or whatever side you serve it with.
Marjoram gives it a distinctly Central European flavor profile. It’s subtle, slightly sweet, and very traditional in German cooking. Parsley finishes the dish with freshness and keeps the sauce from feeling too rich. Maggi is a classic in German cooking. It adds a depth of flavor to sauces and soups and has that umami component. It has MSG in it so if you’re sensitive about that you can omit it. But, there is enough research out there proving that it is not as harmful as it once was thought to be. Here’s an article from Harvard that that talks about it the safety of MSG.
Weeknight Home Cooking Classic
Traditionally, Geschnezeltes is served over Spätzle or even Rösti, which is my preferred way to eat it. The soft dumplings soak up the sauce and make the dish feel complete. Rice works well if you want something neutral, and egg noodles are a great everyday option, if that’s all you have, that still feels authentic.
This is the kind of food I think of as real German home cooking. It’s not showy, it’s not complicated, and it doesn’t rely on special equipment or rare ingredients. It’s dependent on good quality ingredients – from the cremini mushrooms to the pork loin or chicken breast. We use antibiotic free meats as much as we can. It’s really important in a dish like this that has so few ingredients. I promise you’ll love it. Once you’ve made it a few times, it becomes second nature — slice, sear, build the sauce, finish gently. And then, Creamy Pork or Chicken with Mushroom Sauce is one you’ll want to add it to your repertoire. It’s simple and delicious!
FAQ
What does “Geschnezeltes” mean?
The word comes from the German verb schnezen, meaning “to slice.” It refers to thinly sliced meat cooked quickly and served in a sauce.
Can I make Geschnezeltes without cream?
Yes. You can replace the cream with a combination of chicken broth and a small amount of butter for a lighter sauce, though it will be less rich.
What’s the best meat for Geschnezeltes?
Pork loin, chicken breast, or veal cutlets all work well. The key is slicing the meat thin and cooking it quickly so it stays tender.
What should I serve with it?
Traditionally, it’s served with Spätzle or Rösti. Rice and noodles are also excellent options and work well for everyday meals.
Can I reheat leftovers?
Yes. Reheat gently over low heat with a splash of cream or broth to loosen the sauce and prevent it from breaking.
Geschnezeltes – Creamy Pork or Chicken with Mushrooms
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.
