John Myers
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Schnitzel with Creamed Chanterelles and Spaetzle
The perfect schnitzel with creamed chanterelles and spaetzle recipe with a picture and simple step-by-step instructions.
Schnitzel:
- 2 Wiener schnitzel from pork à 140 g (pre-fried and frozen)
- 1 arc Sheet of baking paper
- 2 big pinches Coarse sea salt from the mill
Creamed chanterelles:
- 250 g Chanterelles (here: even collected in the forest / Taunus!)
- 1 tbsp Sunflower oil
- 1 tbsp Butter
- 1 Whipped cream 30% fat / 200 g
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 0,5 tsp Turmeric
- 1 tsp Tapioca starch
Spaetzle:
- 250 g Swabian spaetzle
- 2,5 liter Water
- 2,5 tsp Salt
- 2,5 tbsp Sunflower oil
- 1 tbsp Butter
To serve:
- 2 Radish
- 2 Stalk Parsley
Schnitzel:
- Preheat the oven (fan oven) to 180 ° C. Place the frozen schnitzel on a baking tray lined with baking paper and bake for about 20-25 minutes until golden-brown. When serving, season with a big pinch of coarse sea salt from the mill.
Creamed chanterelles:
- Clean / brush the chanterelles very carefully (here: made the day before) and keep them in a cool place until they are processed. Heat sunflower oil (1 tbsp) and butter (1 tbsp) in a pan, fry the chanterelles (approx. 250 g) in it / stir-fry and deglaze / pour over the whipped cream (200 g). Season with coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 big pinches) and turmeric (½ teaspoon). Let everything simmer for 7–8 minutes. Finally, thicken a little with tapioca starch (1 teaspoon) dissolved in cold water.
Spaetzle:
- Put the spaetzle (250 g) in boiling salted water (2.5 liters of water / 2.5 teaspoons of salt) and add sunflower oil (2.5 teaspoons). Cook the spaetzle at a low temperature for approx. 12-14 minutes until they have the desired bite. Drain the spaetzle through a kitchen sieve and toss in a hot saucepan with butter (1 tbsp).
Serve:
- Serve schnitzel with creamed chanterelles and spaetzle, garnished with radishes and parsley.
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