Two kinds of schnitzel

Ingredients for 4 servings:

• 200 g oyster mushrooms
• ½ bunch of spring onions
• 200 g cherry tomatoes
• 75 g bacon, streaky and smoked
• 300 g pork schnitzel
• 300 g turkey schnitzel
• 2 tbsp clarified butter
• some salt and pepper, black, from the mill
• 250 g crème fraîche with herbs
• 100 ml vegetable stock
• 100 ml chicken stock or mushroom stock
• some parsley, flat, for garnishing

Instructions

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

With oyster mushrooms, spring onions and cherry tomatoes

Clean the oyster mushrooms and halve them if necessary. Clean the spring onions, rinse them, and slice them diagonally into pieces. Clean, rinse, and halve the cherry tomatoes. Dice the bacon. Rinse the meat, pat dry, and cut into strips. Heat the clarified butter in a large pan and fry the meat strips and bacon until crispy, seasoning with a little salt and a few grinds of freshly ground black pepper. Then add the oyster mushrooms and spring onions and fry for about 2 minutes. Then add the crème fraîche, vegetable stock, and chicken or mushroom stock and stir in. Simmer for about 3 minutes and season to taste with a little salt (please note that the bacon and stock are also salted, and the meat is already salted) and a few grinds of freshly ground black pepper. Then add the cherry tomatoes and heat briefly. Arrange the strips on plates and garnish with parsley. Serve with spaetzle, green ribbon noodles, or fresh baguette and green asparagus.