Mushroom schnitzel

Ingredients for 4 servings:

• 500g penne
• 4 pork or turkey schnitzels, each approx. 150 g
• some meat broth, instant
• 1 cup whipped cream
• 250 ml water
• 500 g mushrooms
• pepper
• Salt
• Paprika powder
• 1 piece(s) butter
• some oil for frying
• n. B. Flour for thickening
• n. B. Water to thicken

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Wash the mushrooms and slice them thinly. Put a knob of butter in a saucepan and fry. Then add the mushrooms. Season with salt, pepper, and paprika and simmer on low heat, stirring frequently. Don’t forget to season again. As soon as the butter has completely evaporated, the mushrooms are ready. Cook the pasta according to the package instructions until al dente. Heat a little oil in a pan. Then add the schnitzel (don’t pound the turkey schnitzel beforehand!) and fry on both sides until golden brown. Season with pepper, salt, and paprika in the pan (!) (i.e. don’t remove the schnitzel for seasoning). As soon as the schnitzel is cooked, remove it from the pan. Add heavy cream and water to the pan. Then add the meat broth (I always use about 3/4 of a cube) and season with spices. Then season again to taste. I always use a sauce thickener (a little flour mixed with water – dissolve the flour well without it clumping) and add it. It’s not in the original recipe, but in my opinion the sauce would be very thin otherwise. Be sure to season again, as the flour takes away the flavor of the sauce – then bring back to the boil. Finally, drain the pasta. Add the schnitzels back to the pan briefly and let them simmer a little to warm up again. Now we can serve the dish. Place the pasta and schnitzel on a plate. Place the mushrooms on top of the schnitzels and spoon the sauce over the pasta and schnitzel. Serve hot.