Almond schnitzel with mushroom cream

Ingredients

Directions

1. 1

   Wash potatoes thoroughly and cook in boiling water for about 20 minutes. In the meantime, dab the cutlets dry, cut in half as desired and tap them a little thinner between 2 layers of foil. Whisk eggs. Mix almonds, breadcrumbs, salt and pepper. Mix 4 tablespoons flour, salt and pepper

2. 2

   Peel and finely dice the shallots. Clean and clean the mushrooms and, depending on the size, possibly halve them. Clean and wash the broccoli and cut the florets from the stems. Clean and wash the tomatoes. Drain the potatoes, rinse briefly and peel

3. 3

   Heat 3 tablespoons of oil in a frying pan, fry the mushrooms well while turning them, add approx. 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 stock, bring to the boil and simmer at low heat for 3-4 minutes. Then season again with salt, pepper and sugar. Keep warm

4. 4

   Turn the escalopes first in spiced flour, then in whisked egg and finally in almond mixture, press lightly. Heat clarified butter in a large frying pan, fry escalopes for 2-3 minutes on each side, keep warm.

5. 5

   At the same time put broccoli in 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 and fry the potatoes until golden brown, turning them over. Season with salt and pepper

6. 6

   Heat 1 tablespoon of oil and butter in a saucepan, fry the cherry tomatoes and remaining shallots for 2-3 minutes over a low to medium heat, turning them over. Season with salt, pepper and 1 pinch of sugar. Add broccoli and heat briefly. Arrange schnitzel, potatoes, mushroom cream and vegetables on plates, garnished with basil as desired