Zurich schnitzel

Ingredients for 2 servings:

• 300 g veal escalope, cut into strips
• 1 tsp baking powder
• little oil
• 2 cloves garlic, finely diced
• pepper
• Salt
• 1 medium-sized onion(s), diced
• 400 g mushrooms, brown, chopped
• 1 shot of dry white wine
• ¼ liter meat broth
• 2 tsp mustard powder
• ⅛ liter whipped cream, liquid
• 2 tsp sour cream or cremefine
• possibly cornstarch or locust bean gum (2 g)
• possibly Worcestershire sauce or Maggi

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

also good with pork fillet

Dust the shredded meat with baking powder (protects it from frying). Briefly brown it all over in a pan with hot oil. Remove from the pan and season with salt and pepper. Sauté the onion in the frying fat, then add the mushrooms and fry everything briefly – about 2 minutes. Deglaze with wine, reduce the heat, and add the stock. Simmer for 5 minutes. Stir in the mustard powder and add the cream and sour cream. If necessary, thicken with the starch mixed with a little water and season with Worcestershire sauce. Heat the meat in the mixture. Serve with cauliflower, broccoli, lettuce, fried snow peas, hash browns, or spaetzle.