Pickled schnitzel

Ingredients for 4 servings:

• 6 small pork schnitzels, approx. 150 g each
• salt and pepper
• 3 tbsp flour
• 2 eggs
• 2 handfuls of breadcrumbs
• 3 onions
• 250 g bacon
• 250 ml vegetable stock
• 500 ml cream
• 300 g mushrooms, fresh
• oregano
• nutmeg

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Bread the schnitzel in a traditional way, i.e., coat with salt and pepper, first dip in flour, then in egg, and finally in breadcrumbs. Fry in clarified butter (do not overcook, otherwise they will be too tough). Dice the bacon and fry, add the onions and sauté until translucent. Brush the fresh mushrooms and cut into 4-5 mm thick slices. Sauté lightly, but do not overcook. Add the cream. Season with salt, pepper, oregano, and nutmeg. Place the schnitzel in a baking dish and pour over the sauce, adding more stock until the schnitzel is fully covered. Bake in a preheated oven at 160°C for about half an hour. Serve with rice and a fresh leaf salad with fresh mushrooms.