John Myers
Contents
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Ingredients
- 2 Cutlet
- 250 g Clarified butter
- 1 Diced onion
- 1 tbsp Tomato paste
- 2 tsp Vegetable extract (see recipe)
- 1 Tomato
- 1 tsp Garlic paste (see recipe)
- 1 tsp Ginger paste
- 100 ml Red wine
- 400 ml Beef broth
- 300 g Mushrooms brown
- 1 shot Soy sauce dark
- Salt
- Black pepper from the mill
- Rose paprika powder hot
- Chopped rosemary
- Dried thyme
- 1 ball Flour butter (see recipe)
- 1 Egg
- 1 shot Cream
- To the mashed potatoes:
- 500 g Floury potatoes
- 1 tsp Salt
- 1 Bay leaf
- 150 g Butter
- 1 cup Milk
- Himalayan salt
- Black pepper from the mill
- Freshly grated nutmeg
Instructions
- Peel the potato and cut into wedges. Clean the mushrooms and cut them in slices. Peel and dice the onion. Boiling hot water, remove the tomato stalk, scald in hot water for 2 minutes and peel. Then puree in the blender.
- Sweat the cut mushroom slices in a hot pan with a little clarified butter. Mushrooms must not soak in the pan, otherwise they will become hard and tough.
- While sweating, shortly before the end, season the mushroom slices with soy sauce and pepper from the mill to taste black. Then fill in a bowl and place next to it.
- Now, with a little clarified butter, fry the onion cubes vigorously with 1 tablespoon tomato paste and the vegetable extract (vegetable extract). Add garlic paste (garlic paste), mashed tomato and ginger paste.
- Then deglaze with the red wine until a jam has formed. Always scrape off the roasted aromas with a spatula on the bottom of the pan.
- Pour the beef broth over everything and let it simmer a little. While doing this, season the sauce with the spices and herbs, thicken with a ball of flour butter (flour butter (Beurre manié)) and finally stir in the mushroom slices.
- To the mashed potatoes:
- Cook the peeled potatoes in the water with a teaspoon of salt and a bay leaf. After cooking, pour off the water and allow the potatoes to evaporate.
- Press the potatoes hot with a potato press. Heat a cup of milk in the microwave.
- Add Himalayan salt, black pepper from the mill and freshly grated nutmeg under the squeezed potatoes with a wooden spoon (never use a whisk or mixer, as the puree becomes slimy).
- Add the hot milk and stir until smooth. Finally, the softened butter is stirred into the puree so that the puree is nice and fluffy.
- To the Schitzeln:
- In a large freezer bag, flatten both schnitzel with a plating iron.
- Beat the egg and whisk with a little cream.
- Set up a breading line with breadcrumbs, the whisked egg and flour. Season the schnitzel with black Himalayan salt and pepper from the mill.
- First roll the schnitzel in the flour, then roll in the egg and finally in the breadcrumbs, but do not exert any pressure so that the breading rises nicely in the pan.
- Heat the pan strongly and melt the 250 g clarified butter. Now place the schnitzel in the hot clarified butter and move the pan in a circle on the stove top and pour the clarified butter over the schnitzel with a vegetable spoon.
- Bake after 2 - 3 minutes, turn the schnitzel and repeat the same procedure. The schnitzel should be baked until golden brown and then put on a paper towel so that the excess fat is soaked up.
Nutrition
Serving: 100gCalories: 210kcalCarbohydrates: 5gProtein: 1.9gFat: 20.2g
