Almond schnitzel with mushroom cream sauce

For 4 people
  • 4 Pork schnitzel (approx. 150 g each)
  • 2 Eggs (Gr. M)
  • 50 g Almond flakes
  • 75 g breadcrumbs
  • 3 shallots or 1 onion
  • 500 g small mushrooms
  • 500 g Broccoli
  • 200 g Cherry tomatoes
  • 4 EL Oil
  • Salt
  • pepper
  • sugar
  • 5 EL flour
  • 100 ml dry white wine
  • 200 g whipped cream
  • 2 TL Vegetable stock
  • 3–4 EL clarified butter
  • 1 EL Butter
  • Basil
  • cling film
75 minutes
Dab the schnitzel dry, cut in half and pat a little thin between the foil fen. Whisk eggs. Mix the almonds and breadcrumbs. Peel and finely dice shallots. Clean, wash and halve the mushrooms and broccoli or cut into florets.
Wash the cherry tomatoes.
Heat 3 tablespoons of oil in a pan. Fry the mushrooms vigorously in it. Approx. Add 2⁄3 shallots and fry with them. Season with salt and pepper. Dust over 1 tbsp flour and sauté briefly. Stir in the wine, 200 ml of water and cream.
Add the stock, bring to the boil and simmer for about 5 minutes. Season the mushroom cream with salt, pepper and a pinch of sugar. Keep warm.
Season the schnitzel with salt and pepper. Turn first in 4 tbsp flour, then in the beaten egg and finally in the almond mixture, press down a little. Heat the clarified butter in a large pan. Fry the schnitzel in portions on each side for 2-3 minutes until golden brown.
Warm up.
Cook the broccoli in boiling salted water for about 5 minutes until al dente. Drain and drain.
Heat 1 tablespoon of oil and butter. Stew the cherry tomatoes and the remaining shallots in it for 2-3 minutes. Season with salt, pepper and a pinch of sugar. Add broccoli and heat briefly. Serve the schnitzel with the mushroom cream and vegetables.
Garnish with basil. Small roasted potatoes also taste good. Drink tip: dry white wine, e.g. B. an elegant Silvaner.
1 person approx:
  • 760 kcal
  • 49 g protein
  • 49 g fat
  • 22 g carbohydrates


Leave A Comment