Chanterelle schnitzel from the oven

Ingredients for 4 servings:

• 300 g chanterelles
• 1 stalk(s) leek
• 1 bell pepper(s), red
• 30 g clarified butter
• 4 pork schnitzels
• 300 ml broth, clear
• 200 ml whipped cream
• 75 g cheese, grated
• 1 tbsp flour
• some salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 40 minutes

autumnal

Clean the chanterelles, slice the leek into rings, and cut the bell pepper into strips. Heat 20g of clarified butter or a little oil. Brown the schnitzel until well browned. Season with salt and pepper and place in a roasting pan (or casserole dish). Now add another 10g of clarified butter to the hot pan. Brown the chanterelles. Add the leek and bell pepper, season with salt and pepper. Sauté with flour. Deglaze with stock and cream and bring to a boil briefly. Pour everything over the schnitzel. Cover and braise in a preheated oven at 175°C (top/bottom heat: 150°C) for about 1 hour. About 30 minutes before the end of the cooking time, remove the lid, sprinkle with cheese, and bake until golden brown. Serve with mashed potatoes.