Chicken schnitzel with mushroom ragout

Ingredients for 2 servings:

• 2 chicken schnitzels (150 g each)
• 300 g mushrooms, brown
• 1 onion(s)
• 1 garlic clove(s)
• 1 shallot(s)
• 160 g pasta (risoni)
• 1 tbsp butter
• 400 ml chicken stock
• 100 ml white wine
• ½ bunch sage
• 200 ml cream
• 4 tbsp olive oil, for frying
• some salt
• some white pepper
• e.g. Parmesan, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Heat a pan with oil. Peel the shallot and garlic clove, finely dice them, and briefly sauté them in the pan with the risoni pasta. Deglaze with white wine and let it almost evaporate. As with a risotto, add more stock and simmer until tender. Finally, season with salt and pepper, add a tablespoon of butter, and grated Parmesan cheese, if desired. Meanwhile, heat a pan with olive oil. Wash the chicken breast fillets, pat dry, and sear on both sides in 2 tablespoons of olive oil over medium heat. Then place in the oven for 10 minutes at a maximum of 100°C (top/bottom heat) and let stand. Finally, season with salt and pepper. For the mushroom ragout, finely dice the onion and finely strip the sage, then sauté in another pan with 1 tablespoon of olive oil. Quarter the mushrooms and add them to the pan. Deglaze with a little stock, add the cream, and simmer for about 5 minutes. Finally, season with salt and pepper and stir in the pan juices from the chicken. To serve, first place the risoni pasta on plates, then carve the chicken schnitzel and place it on top of the risotto. Finally, serve with the mushroom ragout.