Russian pork schnitzel

Ingredients for 4 servings:

• 8 pork schnitzels, approx. 80 g each
• 1 small onion(s), finely diced
• 80 g bacon, diced
• 200 g canned beetroot, diced
• 150 g gherkins, diced
• 25 g dried porcini mushrooms
• 150 g sour cream
• 2 tbsp parsley, freshly chopped
• 2 tbsp, leveled flour
• 2 tbsp beetroot juice, optional
• some oil for frying
• 4 eggs, hard-boiled
• some flour for dusting
• 1 tube(s) caviar cream
• Salt and pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Schnitzel with a twist

Soak dried mushrooms in 100 ml of water. Squeeze out and chop finely. Reserve the water. Lightly fry bacon and onion in oil, add flour and sauté. Deglaze with cream and mushroom liquid, stir in beetroot and diced cucumber, and simmer for about 5 minutes. If desired, add 2 tablespoons of beetroot juice. Season with salt and pepper. Add parsley. Lightly pound the schnitzel, flour it, and fry it on both sides in a hot pan with a little oil. Place two schnitzels on each plate, halve the eggs, and spoon the vegetable sauce over the schnitzels. Pipe a large dollop of caviar cream onto the egg halves. Serve with boiled potatoes.