Jägerschnitzel with spaetzle

For 4 people
  • 300 g Chanterelles
  • 300 g Mushrooms
  • 1 Onion
  • 4-5 EL Oil
  • 50 g diced breakfast bacon
  • 1 EL Butter
  • salt
  • Pepper
  • 300 ml Vegetable stock
  • 100 g Whipped cream
  • 1-2 EL light sauce binder
  • 200 g egg spaetzle
  • 8 Pork schnitzel (approx. 80 g each)
  • 1-2 Eggs (size M)
  • 3 EL flour
  • 80 g breadcrumbs
  • 1/2 Bund Parsley
45 minutes
easy
1.
Wash and clean the chanterelles and let them dry on a tea towel. In the meantime, clean, clean and halve the mushrooms. Peel onion and chop finely. Heat 1-2 tablespoons of oil in a large pan.
2.
Leave the bacon in it until crispy, remove it. Fry the mushrooms in the bacon, add the butter and onions and fry for another 3-4 minutes, turning. Season with salt and pepper. Deglaze with the stock and cream, bring to the boil.
3.
Stir in the sauce thickener and bring to the boil again. Season with salt and pepper, keep warm. Prepare spaetzle in boiling salted water according to the instructions on the packet. Wash the meat and pat dry. Whisk the eggs in a deep plate.
4.
Season the meat on both sides with salt and pepper. Turn one after the other first in flour, then in egg and finally in breadcrumbs. Heat 2 tablespoons of oil in a pan. Fry 4 schnitzels in it for about 6 minutes until golden brown, turning once.
5.
Add 1 tablespoon of oil and repeat the process. Wash the parsley, pat dry and finely chop. Pour the spaetzle into a sieve, mix with the parsley. Arrange the schnitzel with mushroom sauce and spaetzle on plates.
1 person approx.:
  • 760 kcal
  • 3190 kJ
  • 53 g protein
  • 32 g fat
  • 63 g carbohydrates

0 Comments

Leave A Comment