Hunter's schnitzel with rösti

Ingredients for 2 servings:

• 2 veal, pork or poultry schnitzels
• 20 g chanterelles or other mushrooms, dried or 200 g fresh
• Water for soaking
• 1 small onion(s)
• 50 g bacon, diced
• 1 cup of cream
• 500 g potatoes
• 1 egg(s)
• salt and pepper
• nutmeg
• Oil for frying
• Butter for frying

Instructions

Working time approx. 50 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

Soak the dried mushrooms in water for about half an hour. Wash the schnitzels and pat dry. Finely dice the onion. Preheat a large (24 cm) pan with oil for the schnitzels and a small (20 cm) pan with butter. Grate the potatoes and squeeze out any excess liquid with a cloth. Mix with the egg and a generous 1/2 teaspoon of salt, pepper, and nutmeg. Press the mixture into the small pan and fry over medium heat (speed 4 of 6) for 10 minutes. At the same time, brown the schnitzels on both sides, then season with salt and pepper and set aside. Turn the rösti over and fry for another 10 minutes on the other side. I use a reversible pan for rösti, which makes turning them over really easy. Meanwhile, fry the onions and bacon in the large pan, add the drained mushrooms, and fry over medium heat for another 5 minutes. Then deglaze with the cream and continue simmering, seasoning with salt and pepper. Add the schnitzels and let them cook over low heat. Turn off the heat and let the rösti cook for another 10 minutes.