John Myers
Ingredients for 4 servings:
- 4 schnitzels
- Flour, eggs and breadcrumbs for coating
- 300 g broccoli, in florets
- 400 g mushrooms, fresh
- 400 ml cream
- 100 ml water
- 2 tbsp flour
- some salt and pepper, from the mill
- some oil
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Put the flour, beaten egg, and breadcrumbs into three soup bowls. Season the schnitzels with salt and pepper, then coat them first in the flour, then in the egg, and then in the breadcrumbs. Finally, fry them in clarified butter over medium heat until golden brown. Clean and quarter the mushrooms. Heat a little oil in a pan and fry the mushrooms vigorously, seasoning with salt and pepper. Then dust with 2 tablespoons of flour and add the cream and water while stirring. Bring to a boil and stir well. Simmer for 10 minutes over low heat. Add a little more water if necessary. Add the broccoli florets and continue to simmer until the broccoli is tender but still firm to the bite. Season with salt and pepper. Fresh boiled potatoes are best served with this dish.
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