Breaded Cutlet with Fried Porcini Mushrooms and Triplets

5 from 2 votes
Cook Time 45 mins
Total Time 45 mins
Course Dinner
Cuisine European
Servings 2 people


Breaded Chop:

  • 400 g 2 neck chops with bones
  • Coarse sea salt from the mill
  • Colorful pepper from the mill
  • 2 tbsp Flour
  • 1 Egg
  • 2 tbsp Cream
  • 50 g Breadcrumbs
  • 0,5 Cup Peanut oil

Fried porcini mushrooms:

  • 300 g Fresh porcini mushrooms (here: collected yourself!)
  • 1 Onion approx. 100 g
  • 2 tbsp Butter
  • 50 g Ham cubes
  • 0,5 Cup Sliced ​​parsley
  • 4 big pinches Coarse sea salt from the mill
  • 4 big pinches Colorful pepper from the mill


  • 250 g Triplets (small, waxy potatoes / here: 10 pieces)
  • 1 tsp Salt
  • 1 tsp Ground turmeric


  • 2 Stalk Parsley for garnish
  • Remaining fried breaded eggs for garnish


Breaded neck chop:

  • Wash the chops, pat dry with kitchen paper, beat / steak with the meat tenderizer and season vigorously on both sides with coarse sea salt from the mill and colored pepper from the mill. Beat the egg and whisk with the cream (2 tbsp). Turn the seasoned schnitzel in flour, pull through the egg-cream mixture, toss in the breadcrumbs and press the breading down with your hands. Heat peanut oil (1/2 cup) in a pan and fry the breaded schnitzel on both sides until golden-brown.

Fried porcini mushrooms:

  • Peel the onion in half, cut into slices and assemble in strips. Clean / brush the mushrooms and cut into slices or strips. Heat the butter (2 tbsp) in a pan, add the onion strips and fry / stir-fry. Now add the porcini mushrooms and fry / stir-fry everything for about 3 - 4 minutes. Fold in the diced ham (50 g) and stir-fry with it. Season with coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches). Finally add / fold in the chopped parsley.


  • Peel and wash the triplets (small, waxy potatoes), ground in salted water (1 teaspoon salt) with turmeric (1 teaspoon), cook for about 20 minutes and drain.


  • Fry the remaining breaded eggs in the chop pan, remove and cut out 2 circles with a shot glass for garnish. Serve breaded neck pudding with fried porcini mushrooms and triplets, garnished with parsley and breaded eggs.


  • Almost all the pictures are unfortunately "lost"! The memory chip was not inserted correctly in the camera. If I cook the dish again, I will add the missing pictures to the recipe.
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Pasta with Porcini Mushrooms

Cauliflower Cabanossi Casserole