John Myers
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Stuffed Pork Schnitzel with Porcini Mushrooms
The perfect stuffed pork schnitzel with porcini mushrooms recipe with a picture and simple step-by-step instructions.
schnitzel
- 2 Discs Schnitzel meat
- 2 Discs Black Forest ham
- 2 fresh Free range eggs
- 1 cups Flour
- 2 large cups Breadcrumbs
- Clarified butter
- Salt pepper
The mushroom filling
- 2 Piece Mushrooms, boletus
- 1 haleb Fresh onion
- 1 haleb Finely chopped parsley
- Butter
- Salt, pepper, cumin powder
For the fried potatoes and carrots
- 3 middle Potatoes
- 1 medium-sized Carrot
- Frying fat
- Salt, pepper, marjoram
- Finely chopped parsley
Roasted Potatoes
- Peel, cut in half and then cut into wedges, also peel the carrot and cut into wedges. Bring it to the boil in a little salted water, then remove it with a slotted spoon and let it cool a little. Put aside . Prepare the pan.
- I let the mushrooms and onions lightly in a small pan, season them and set them aside. Roast the fried potatoes with carrots in an extra pan as well as with them. If something remains of the mushroom mixture, you can, if you want, pour it over the fried potatoes, sprinkle with fresh parsley and finish.
- To the schnitzel, they are pounded flat between two sheets, seasoned, topped with a slice of ham and coated with the mushroom mixture. Fixed with a toothpick, off to Panier Strasse and baked until golden yellow in the hot clarified butter.
- As a tip, I like to rub some lemon or lime zest into the beaten egg on Panier-Straße.
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