Almond schnitzel with mushroom cream sauce
easy
75 mins
75 mins
Ingredients
- 4 Pork cutlet (approx. 150 g each)
- 2 Eggs (Gr. M)
- 50 g flaked almonds
- 75 g Breadcrumbs
- 3 Shallots or 1 onion
- 500 g small mushrooms
- 500 g Broccoli
- 200 g cherry tomatoes
- 4 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 5 TABLESPOONS Flour
- 100 ml dry white wine
- 200 g Whipped cream
- 2 TEASPOONS Vegetable broth
- 3-4 Tbsp clarified butter
- 1 TABLESPOON Butter
- 7-10 Tbsp Basil
- 7-10 Tbsp Cling film
Directions
- 1
Dab the cutlets dry, cut in half and tap them a little thinner between foils. Whisk the eggs. Mix almonds and breadcrumbs. Peel and finely dice the shallots. Clean, wash and halve the mushrooms and broccoli or cut into florets.
- 2
Wash cherry tomatoes.
- 3
Heat 3 tablespoons of oil in a frying pan. Sauté the mushrooms well in it. Approx. 2⁄3 Add the shallots and fry with them. Season with salt and pepper. Sprinkle with 1 tbsp. flour and sauté briefly. Stir in wine, 200 ml water and cream.
- 4
Add stock, bring everything to the boil and simmer for about 5 minutes. Season mushroom cream with salt, pepper and 1 pinch of sugar. Keep warm.
- 5
Season schnitzel with salt and pepper. First turn in 4 tablespoons of flour, then in the whisked egg and finally in the almond mixture, press on a little. Heat clarified butter in a large pan. Fry escalopes in it in portions on each side for 2-3 minutes until golden brown.
- 6
Cook the broccoli in boiling salted water for about 5 minutes until al dente. Drain and let drain.
- 7
Heat 1 tablespoon of oil and butter. Steam cherry tomatoes and remaining shallots for 2-3 minutes. Season with salt, pepper and 1 pinch of sugar. Add broccoli and heat briefly. Arrange schnitzel with mushroom cream and vegetables.
- 8
Garnish with basil. Small roast potatoes taste good with it. Drink tip: dry white wine, for example an elegant Silvaner.
Nutrition Facts
760 kcal
22 g
49 g
49 g
More Delicious Recipes
