John Myers
Ingredients for 2 servings:
- 4 veal escalopes
- 250 g porcini mushrooms, fresh or frozen, sliced
- 250 g pasta (tagliatelle)
- 250 ml beef broth
- 1 onion(s)
- Salt
- pepper
- Flour
- Oil (corn germ oil)
Instructions
Working time approx. 35 minutes; Total time approx. 35 minutes
Veal schnitzel with mushrooms
Peel the onion and dice it into small cubes. Place a little flour on a plate or in a bowl. Bring a pot of water to a boil for the pasta. Pound the schnitzels a little thinner if necessary (I advise against this when frying in an uncoated pan), making small cuts along the edges so they don’t bulge during frying. Heat a little oil in a pan until very hot. Season each schnitzel, piece by piece, on one side with salt and pepper. Dip this side into the flour and place it in the hot oil. Immediately lightly season the other side with salt and pepper. Repeat with the other schnitzels. As soon as the cooking side is lightly browned (in an uncoated pan, as soon as the food starts to come off the surface), turn them over and fry on the other side. When the schnitzels are browned on both sides, remove them from the pan and keep warm. Bring the pasta water to a boil, add salt, and cook the tagliatelle until cooked through. Fry the diced onions in the remaining frying liquid. Once lightly browned, add the porcini mushroom slices. Season lightly with salt and pepper and sauté for about 5 minutes, stirring occasionally. Dust with flour and stir through. Pour in the beef broth and simmer briefly until a creamy sauce forms. Then reduce the heat, stir through, and season to taste. Add the schnitzels and let them simmer for a while. In the meantime, the pasta should be cooked through. Arrange one or two schnitzels on each plate. Cover with porcini mushroom slices, add the tagliatelle, and garnish with the sauce. Serve immediately.
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