Schnitzel in red wine and mushroom sauce

Ingredients for 3 servings:

• 3 pork schnitzels
• salt and pepper
• Paprika powder
• curry powder
• Flour
• 2 eggs
• Breadcrumbs
• Red wine, dry
• Beef broth powder
• 250 ml cream
• 250 g mushrooms
• Parsley
• Fat for frying
• 750 g potatoes

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Pound the schnitzels thinly between cling film (with your hand so you can feel the meat and the thickness). Then cut each schnitzel in half for easier handling. Spread a piece of kitchen paper on a work surface and place the schnitzels there, leaving a little space between them. Sprinkle with salt, pepper, paprika, and curry powder and rub each schnitzel with it on each side. Cover and set aside. Peel the potatoes and cut into bite-sized pieces. Slice the mushrooms. Set both aside. Place flour, eggs, and breadcrumbs in 3 deep plates. Whisk the eggs. First, dip each schnitzel in the flour, rub in, and tap dry. Then dip in the egg and toss to coat. Finally, dip in the breadcrumbs, generously coating them and pressing down with a fork. Add plenty of cooking fat to one pan and just a little to a second pan. Before frying, set the oven to 80°C to keep the schnitzels warm later. Heat both pans thoroughly and, when the fat is hot enough, add the schnitzels to the one with plenty of fat. Fry the schnitzels, turning frequently, until they reach the desired degree of browning. At the same time, fry the potatoes in the other pan over low heat. When the schnitzels are done, remove them and keep them warm in the oven. Briefly fry the mushrooms in the frying fat and deglaze with a generous amount of red wine (about 500 ml). Simmer briefly. Now add a little beef stock powder and stir. After about 3 minutes, add the cream and continue simmering, stirring frequently. If the flavor is still a bit weak, add a little more beef stock. Continue simmering. If the sauce is still too thin, add a little flour and quickly stir in with a whisk to avoid lumps. Place two schnitzels on the edge of the plate, slightly overlapping each other, and place the fried potatoes in the center of the plate. Add sauce as desired. Sprinkle some parsley on top for a nice look.