Hunter's schnitzel a la Didi

Ingredients for 4 servings:

• 400 g chanterelles
• 200 ml cream
• 2 m.-sized onion(s)
• 1 tbsp sunflower oil
• 10 g butter
• 1 tsp sugar
• 1 tsp salt
• 1 tsp white pepper
• 1 tsp marjoram
• 1 tsp broth, granulated
• n. B. cornstarch
• 4 pork schnitzels, approx. 120 – 180 g each
• salt and pepper
• Paprika powder, hot
• n. B. Flour
• 2 m.-sized eggs
• Breadcrumbs
• 1 tbsp sunflower oil
• 10 g butter

Instructions

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

Clean and slice the chanterelles. Peel the onion and dice it into small pieces. Heat a deep frying pan with 1 tablespoon of sunflower oil and 10g of butter. Sauté the diced onion with the sugar until lightly browned. Add the chanterelles and fry until they have absorbed a lot of the water. Season with salt, pepper, marjoram, and granulated stock. Add the cream and simmer gently. In the meantime, rinse the schnitzels and pat dry. Flatten the schnitzels between cling film. Season with salt, pepper, and paprika, then coat in flour, dip in beaten egg, and breadcrumbs. Do not press the breadcrumbs down. Heat a pan with the oil and butter and immediately fry the schnitzels until golden brown. Serve with the sauce. They go well with Belgian fries, for example. You can find a recipe for these in my recipes.