60 min. total time
Ingredients for 4 portions
| 200 | g | mixed mushrooms |
| 120 | g | onion |
| 2 | tbsp | tomato paste |
| 0.25 | l | clear soup |
| 0.125 | l | whipping cream |
| 1 | tbsp | flour |
| 4 | pcs | pork schnitzel |
| 1 | tsp | salt |
| 3 | tbsp | oil |
| 1 | pinch | ground pepper |
| 2 | tsp | parsley, chopped |
Preparation
- Lightly pound the schnitzel, season with salt and pepper, and coat one side with flour. Fry on both sides in hot oil, starting with the floured side. Lift the fried schnitzel out of the pan and place in a suitable pot for steaming.
- Deglaze the pan drippings with about 1/8 liter of broth, boil off the bottom of the pan, let it cook down a little, and pour over the schnitzel.
- Clean and slice the mushrooms. Peel and chop the onion. Heat oil in the pan and sauté the onions until translucent, then add the mushrooms and cook until soft. Add tomato paste and chopped parsley, pour in the remaining broth, and let it cook down.
- Pour in the cream and stir well. Pour the sauce over the schnitzel. Steam slowly until tender, season to taste, and serve.
Nutrition score
99
8,00 g
2,34 g
4,18 g
60 min. total time | 20 min. preparation time | 40 min. cook & rest time
