John Myers
Schnitzel from Pork Loin with Porcini Mushroom Sauce and Roast Potatoes
The perfect schnitzel from pork loin with porcini mushroom sauce and roast potatoes recipe with a picture and simple step-by-step instructions.
Porcini mushroom sauce
- Salt, pepper a.d.M.
- 3 whole Free range eggs
- Flour (double handle)
- Breadcrumbs
- Oil + butter for frying
- 200 g Porcini mushrooms (frozen)
- 1 small Diced shallot
- 2 Teaspoon Homemade vegetable paste
- Water
- 1 half cup Cream 30% fat
- Caraway powder
- 1 Splash Lemon juice
- Salt pepper
- 1 Teaspoon. Flour (double handle)
- 1 Teaspoon. Chives
fried potatoes
- 6 cooked Waxy potatoes
- Butter and oil for frying
- Salt, pepper, marjoram
sauce
- Chop the shallots into small cubes and let them toast lightly without color or fat. Then add the porcini mushrooms just add a little fat, just before the liquid evaporates, sprinkle the flour over it and pour the broth that I have brewed with hot water. Stir well and then refine with the cream. Season with salt and pepper and, importantly, the caraway powder. Keep warm
Schnitzel
- Parry the loin and cut off the butterfly steaks. Knock on something with a small saucepan. Add the seasoning, the oil and a dollop of butter to froth in a pan. Bread the schnitzel and slowly bake until golden.
- Since I still had boiled potatoes, I peeled them, cut them into narrow wedges and seared them next to, Added a shallot in large cubes, seasoned as described above, Serve the whole thing, if you want to serve a small salad, that’s it . The little things don’t take long, they’re wonderfully tender.
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