Perfect Zurich schnitzel

Ingredients for 4 servings:

• 750 g pork fillet(s)
• 400 g mushrooms
• 1 onion(s)
• ½ bunch chives
• 250 ml white wine
• 250 ml veal stock
• 1 dashes lemon juice
• 125 g crème fraîche
• Butter for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Remove any fat and tendons from the meat, then cut into thin strips or slices. Trim the mushrooms, remove the stems, and thinly slice the heads. Peel and finely dice the onion. Wash and dry the chives, and cut them into fine rings. If you’re in a hurry, use frozen chives. Briefly fry the meat in the butter, turning occasionally; it should still be slightly rare on the inside. Remove from the pan and set aside. Brown the mushrooms in the hot pan. Add the diced onion and fry briefly. Deglaze with the white wine and allow the liquid to evaporate slightly. Stir in the veal stock and lemon juice, and bring everything to a boil. Return the meat to the hot sauce and toss until medium-rare. Stir in the crème fraîche and 3/4 of the chives, and season with salt and pepper. Garnish with the remaining chives to serve. As a side dish I serve Rösti or Spätzle and green salad.