Almond schnitzel with mushroom cream

For 4 people
  • 800 g small potatoes
  • 4 Pork schnitzel (approx. 150 g each)
  • 2 eggs (size M)
  • 50 g Almond flakes
  • 5–6 EL breadcrumbs
  • Salt
  • pepper
  • 5 EL flour
  • 3 Shallots
  • 500 g Mushrooms
  • 500 g Broccoli
  • 200 g cherry tomatoes
  • 6–7 EL Oil
  • 100 ml dry white wine
  • 200 g whipped cream
  • 200 ml vegetable broth
  • Sugar
  • 3–4 EL clarified butter
  • 10 g Butter
  • Basil
  • cling film
60 minutes
very easy
1.
Wash the potatoes thoroughly and cook in boiling water for about 20 minutes. In the meantime, pat the schnitzel dry, cut in half as desired and pound between 2 layers of foil a little thinner. Whisk eggs. Mix the almonds, breadcrumbs, salt and pepper. Mix 4 tbsp flour, salt and pepper
2.
Peel and finely dice shallots. Trim and clean the mushrooms and, depending on the size, cut in half. Clean and wash broccoli and cut the florets off the stems. Clean and wash tomatoes. Drain the potatoes, rinse briefly and remove the peelpeel off
3.
Heat 3 tablespoons of oil in a pan, fry the mushrooms vigorously while turning, add about 2/3 of the shallots and fry with them. Season with salt and pepper, dust with 1 tbsp flour, sauté briefly. Deglaze with wine, cream and broth, bring to the boil and simmer for 3–4 minutes over low heat. Then season again with salt, pepper and sugar. Keep warm
4.
Turn the schnitzel first in seasoned flour, then in the beaten egg and finally in the almond mixture, press gently. Heat the clarified butter in a large pan, fry the schnitzel in portions for 2–3 minutes on each side, keep warm
5.
At the same time, add the broccoli to boiling salted water and cook for 4–5 minutes. Then pour into a sieve and drain. Heat 2–3 tablespoons of oil in a pan, fry the potatoes while turning until golden. Season with salt and pepper
6.
Heat 1 tablespoon of oil and butter in a saucepan, fry the cherry tomatoes and the remaining shallots, turning, for 2–3 minutes over low to medium heat. Season with salt, pepper and a pinch of sugar. Add broccoli and heat briefly. Serve the schnitzel, potatoes, mushroom cream and vegetables garnished with basil on plates as desired
1 person approx.:
  • 100 kcal
  • 4200 kJ
  • 55 g protein
  • 55 g fat
  • 64 g carbohydrates

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