Mushroom pot with baked turkey schnitzel

Ingredients for 2 servings:

• 500 g mushrooms, white, small
• 2 large onions
• 4 garlic cloves
• 150 ml vegetable stock
• 75 ml soy sauce, dark, naturally brewed
• 1 tbsp paprika powder, sweet
• 1 tsp white pepper
• ¼ tsp seedless chili flakes
• n. B. Salt
• 4 turkey schnitzels, approx. 125 g each
• n. B. salt and pepper, white
• n. B. Paprika powder, sweet
• 150 g cheese, mild, grated
• some clarified butter for frying

Instructions

Working time approx. 25 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

very rustic, fast and inexpensive

Clean the mushrooms, onions, and garlic cloves. Fry the garlic cloves and halved onions in a greased pan until lightly browned. Then remove and set aside, covered. Fry the mushrooms in the frying fat until lightly browned. Now add the garlic, onions, and seasonings, and deglaze with the stock and soy sauce. Cover and simmer the mushroom pot for about 10 minutes. Meanwhile, rinse the schnitzels, pat dry with kitchen paper, cook in a little fat, and season with salt, pepper, and paprika. Spread the grated cheese over the schnitzels and brown in the oven with the grill turned on. This dish can be served with mashed potatoes, rice, or fresh baguettes as a side dish.