John Myers
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Ingredients
Wiener schnitzel from pork:
- 2 Pork Wiener schnitzel breaded, par-fried and deep-frozen à 125 g
- 1 arc Parchment paper
- 2 big pinches Coarse sea salt from the mill
Cream garlic mushrooms:
- 250 g Small cream mushrooms
- 2 Small onions approx. 100 g
- 4 Large cloves of garlic
- 1 tbsp Sunflower oil
- 1 tbsp Butter
- 250 ml Crème à la Cuisine / 15% fat
- 4 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
Rosemary Potatoes:
- 400 g Small, waxy potatoes
- 1 tsp Salt
- 1 Sprig of rosemary
- 1 tbsp Butter
- 2 big pinches Coarse sea salt from the mill
Serve:
- 2 Stalk Parsley for garnish
Instructions
Wiener schnitzel from pork:
- 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.
Cream garlic mushrooms:
- Clean / brush the mushrooms, if necessary cut larger ones in half. Peel and dice the onions. Peel the garlic cloves and dice them very finely. Heat sunflower oil (1 tbsp) and butter (1 tbsp) in a pan and fry the onion cubes with the garlic clove cubes until translucent. Add the mushrooms and sauté / stir-fry. Deglaze / pour in the crème à la cuisine and season with coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (2 big pinches). Let everything simmer for about 8-10 minutes so that the liquid is reduced by about a third (thickens).
Rosemary Potatoes:
- Wash the potatoes, cook in salted water (1 teaspoon salt) for about 17-18 minutes, drain and peel off. Pluck the rosemary needles and cut into small pieces. Heat butter (1 tbsp) in a pan, add the rosemary and jacket potatoes and fry everything vigorously / stir-fry. The potatoes should take on some color.
Serve
- Serve Wiener schnitzel from pork with cream, garlic mushrooms and rosemary potatoes, garnished with parsley.
