Almond schnitzel with mushroom cream sauce

Ingredients for 4 servings:

• 4 turkey schnitzels or pork schnitzels (approx. 150g each)
• 2 eggs
• 50 g almond flakes
• 75 g breadcrumbs
• ½ onion(s)
• 500 g mushrooms, fresh
• 5 tbsp flour
• 100 ml white wine, dry, or alternatively water
• 200 ml sweet cream
• 2 tsp vegetable broth, instant
• 200 ml water
• salt and pepper
• nutmeg
• Sugar

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

Pound the schnitzels thinly and season with salt and pepper. Whisk the eggs in a deep dish, add 4 tablespoons of flour to a shallow dish, and add the almonds mixed with the breadcrumbs. Finely dice the onion, trim and slice the mushrooms. Heat the oil in a pan and fry the mushrooms until well browned. Add the onions and fry. Season with salt and pepper, sprinkle with 1 tablespoon of flour, and sauté briefly. Stir in the wine, 200 ml water, and cream, then add the stock, and bring to a boil. Simmer for about 5 minutes. Season the mushroom cream sauce with salt, pepper, nutmeg, and a pinch of sugar. Keep warm. Coat the schnitzels first in the flour, then in the egg, and finally in the almond-breadcrumb mixture, pressing down firmly. Heat the fat in a large pan and fry the schnitzels until golden brown. Tip: Also delicious without sauce with a salad or with broccoli and spelt spaghettini.