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Schnitzel pot with mushrooms

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Ingredients for 2 servings:

  • 300 g mushrooms, brown, small
  • 1 small onion(s), red
  • 2 pork schnitzels (150 g each)
  • 50 g bacon, diced
  • 2 tbsp oil
  • Paprika powder, sweet
  • salt and pepper
  • ½ tsp thyme
  • 250 ml meat broth
  • 125 g crème fraîche
  • Sauce thickener

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Halve the mushrooms. Slice the onions. Halve the schnitzels, fry in hot oil, season, and place in a casserole dish. Fry the bacon, onions, and mushrooms until golden brown. Stir in the thyme. Pour in the stock and bring to a boil. Stir in the crème fraîche. Thicken the sauce, if desired, season, and pour over the schnitzels. Bake in a preheated oven at 225°C on the top rack for about 10 minutes. Serve with croquettes or spaetzle and salad. Approximately 570 kcal per serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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