Pork schnitzel hunter-style

Ingredients for 4 servings:

• 10 g porcini mushrooms, dried
• 1 m.-sized onion(s)
• 1 jar of chanterelles (180 ml)
• 400 g mushrooms
• 4 pork schnitzels
• 4 tbsp oil
• salt and pepper
• 100 g whipped cream
• 1 tsp vegetable broth, instant
• 2 tbsp sauce thickener, light
• 250 g spaetzle
• some parsley
• 250 ml water, boiling
• 250 ml water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Blanch the porcini mushrooms with 250 ml of boiling water. Peel and finely dice the onion. Drain the chanterelles. Trim and slice the mushrooms. Wash the meat and pat dry, then sprinkle with salt and pepper. Pour the porcini mushrooms into a sieve and let them drain, reserving the mushroom liquid. Heat 2 tablespoons of oil in a pan. Fry the mushrooms until golden brown, turning occasionally. Add the chanterelles, onion, and porcini mushrooms and fry. Season with salt and pepper. Deglaze with the mushroom liquid, 250 ml of water, and cream. Stir in the stock and bring to a boil. Stir in the sauce thickener and bring to a boil. Season with salt and pepper. Prepare the spaetzle according to the package instructions. Heat 2 tablespoons of oil in a second pan and fry the meat on both sides for 3-4 minutes. Serve the schnitzel with the mushroom sauce and spaetzle. Sprinkle with parsley.