John Myers
Schnitzel in Mushroom Sauce with Crispy Potatoes
The perfect schnitzel in mushroom sauce with crispy potatoes recipe with a picture and simple step-by-step instructions.
CRISP POTATOES
- 2 piece Onions
- 750 g Turkey schnitzel (4 pieces)
- 5 teaspoon Sunflower oil
- 250 Milliliters Water
- 250 Milliliters Cream
- 2 heaped teaspoons Vegetable broth powder
- 1 teaspoon Mustard
- Salt, pepper and paprika to season
- 1000 g Potatoes
- 2 teaspoon Sunflower oil
- 1 level teaspoon Sweet paprika powder
- 0,25 teaspoon Pepper
- 0,5 teaspoon Salt
- 3 teaspoon Dried or fresh chopped rosemary
- Start with the preparation with the crispy potatoes !!! You can also use 1300 grams here, there is certainly nothing left over 🙂 I fried the turkey escalope here naturally. You can of course either turn it in flour beforehand or turn it in flour-egg yolk-breadcrumbs and then fry it. The mushroom sauce gets a special note if you add some fresh chopped marjoram.
- Start by cleaning the mushrooms with a paper towel.
- Now cut the mushrooms into slices.
- Peel the onions and cut them into small cubes.
- Take the turkey escalope out of the packaging and rinse it under cold running water.
- Dry the turkey escalope with a paper towel.
- Place the turkey schnitzel on a cutting board and cut it into small pieces. I cut 2-3 parts from each schnitzel.
- Season the schnitzel with salt, pepper and paprika powder.
- Put 3 teaspoons of oil in the pan and heat it up.
- Now you put the first stage of turkey schnitzel with the spiced side down in the pan.
- Then the schnitzel on the top must be seasoned with salt, pepper and paprika powder.
- Fry the schnitzel for about 4 minutes on each side.
- Place the fried schnitzel on a plate and set it aside.
- Do the same with stage 2 of the turkey escalope.
- Now add the remaining oil to the pan.
- Next, put the onion cubes in the pan and fry them until translucent.
- Then the mushroom slices are added and sautéed for about 5 minutes.
- Pour the vegetable stock and cream into the pan.
- Add the mustard and stir in well.
- Let everything simmer on a low flame for another 4-5 minutes until the mushroom slides are soft.
- Season to taste with salt and pepper.
- Thicken the mushroom sauce with a sauce thickener or cornstarch.
- Place the turkey schnitzel in the pan and fold them in.
- Now let it simmer again on a low flame for about 4 minutes so that the schnitzels get hot again.
- Start by preheating the oven on top / bottom heat to 200 degrees.
- Peel the potatoes, cut them into small pieces and rinse them under cold running water.
- Let the potato pieces drain briefly.
- Put the potato pieces in a bowl.
- Add the sunflower oil, salt, pepper and paprika powder.
- Mix everything well once.
- Place a sheet of parchment paper on a baking sheet.
- Pour the potato pieces onto the baking sheet and spread everything evenly.
- Now sprinkle the rosemary over the potato pieces. You can vary the amount according to your taste.
- Slide the baking sheet onto the middle rack in the oven.
- The potato pieces now have to bake for about 30 minutes. Note: test once after the 30 minutes, if the potato pieces are not soft enough for you, just bake 5 minutes longer.
- Now just take the crispy potatoes out of the oven, put them in a bowl and serve with the schnitzel in mushroom sauce. I wish you a good appetite
- Tips: – The crispy potatoes also simply taste good with herb quark. -If you like, you can also add garlic to the crispy potatoes. – Chives or thyme can also be used instead of rosemary. – in the same way – but without rosemary – you can bake Hokkaido pumpkin cubes. (approx. 20 minutes)
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