John Myers
Ingredients for 4 servings:
- ½ head of lettuce (lettuce)
- 100 g sour cream
- 4 tbsp milk
- 2 tbsp lemon juice
- 2 tbsp sugar
- 1 pinch(s) of salt and pepper
- 300 g mushrooms
- 4 pork schnitzels (approx. 150 g each)
- 2 tbsp oil
- 2 tbsp butter or margarine
- 400 g Spätzle, fresh from the refrigerated section
- nutmeg
- 200 g whipped cream
- 4 tsp fried onions
Instructions
Working time approx. 35 minutes; Total time approx. 35 minutes
Clean the lettuce, remove the leaves from the stalks, and wash them. Spin the lettuce dry and tear into pieces. Mix the sour cream, milk, and lemon. Season with sugar and a pinch of salt. Clean and trim the mushrooms and slice them. Wash the schnitzels, pat them dry, season with salt and pepper, and fry them vigorously in hot oil for about 3 minutes on each side. Heat the butter and fry the spaetzle for 5-10 minutes, turning occasionally. Season with salt and nutmeg. Remove the schnitzels from the pan and keep warm. Fry the mushrooms in the hot oil for about 4 minutes and season. Pour in the cream, bring to a boil, and simmer briefly. Serve everything on the side. Sprinkle with fried onions, drizzle with dressing, and serve.
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