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Curry toast with schnitzel and pineapple

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Ingredients for 4 servings:

  • 4 small pork schnitzels
  • 3 tbsp oil
  • some salt and pepper
  • 4 slices of pineapple
  • 100 g mushrooms, fresh
  • 1 tbsp wheat flour
  • 250 ml whipped cream
  • 4 tbsp white wine
  • 1 tbsp curry powder
  • 4 slices of white bread (white loaf)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Pound the pork schnitzels, season with salt and pepper, and fry in a pan with 2 tablespoons of oil for about 3-5 minutes on each side. Toast the slices of white bread. Remove the schnitzels, place them on the toasted slices of white bread, and keep warm. Sauté the pineapple and the trimmed, sliced ​​mushrooms in a pan with 1 tablespoon of oil for 5 minutes. Remove and spread on the bread. Thicken the pan juices with the flour. Stir in the cream, curry, and white wine and let the sauce reduce slightly. Season with salt and pepper and pour over the toast. Serve hot. Red wine goes well with it.

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Written by John Myers

Professional Chef with 29 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.

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