Crispy schnitzel

Ingredients for 2 servings:

• 2 pork schnitzels
• Flour, approx. 2 – 3 tbsp
• 1 egg(s)
• 80 g breadcrumbs
• 400 g pasta, short
• 250 g oyster mushrooms
• 1 onion(s)
• 1 garlic clove(s)
• oil,
• 5 stalks thyme, 7 – 8 tbsp
• 200 ml meat broth
• 100 ml whipped cream
• some parsley, chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

With oyster mushrooms

1. Flatten the pork schnitzel, season with salt and pepper. Place flour on a plate, whisk egg in a deep plate. Place breadcrumbs on a third plate. Coat the schnitzel in flour, dip in the egg, then coat in the breadcrumbs. Cook the short pasta until al dente. 2. Clean and roughly dice the oyster mushrooms. Finely dice the onion and garlic clove. Fry everything in a pan with 2 tablespoons of hot oil for 5 minutes. Add the leaves from 3 sprigs of thyme. 3. Deglaze the mushrooms with meat broth, add the heavy cream, and reduce for 2 minutes. Roughly chop 2 sprigs of thyme. Heat 5-6 tablespoons of oil in a pan and fry the schnitzel for 5 minutes on each side until golden brown. Serve the pasta with the mushroom sauce, some parsley, and the schnitzel. Per serving 55 g E, 42 g F, 105 g KH = 1079 kcal (4518 kJ)