Chestnut pan with dumplings (Hubertus pan)

Name: Chestnut pan with dumplings (Hubertus pan)
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Chestnut mushrooms; 3 Shallots; 1 collar Spring onions; 3 Stem(s) Thyme; 100 g cherry tomatoes; 4 (150 g each) Turkey escalope; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Oil; 1 package (20 shaped potato dumplings) Mini dumplings; 250 ml Vegetable broth (instant); 125 g Whipped cream; 1-2 TEASPOONS Cornstarch

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Chestnut mushrooms
3 Shallots
1 collar Spring onions
3 Stem(s) Thyme
100 g cherry tomatoes
4 (150 g each) Turkey escalope
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Oil
1 package (20 shaped potato dumplings) Mini dumplings
250 ml Vegetable broth (instant)
125 g Whipped cream
1-2 TEASPOONS Cornstarch

Directions

1
Wash and clean the mushrooms and cut large mushrooms in half. Peel and chop the shallots. Clean and wash spring onions and cut them diagonally into pieces. Wash thyme, dab dry and, except for something to garnish, pluck leaves from the stems.
2
Wash the tomatoes. Wash the schnitzel and dab dry. Heat 2 tablespoons of oil in a frying pan, fry the schnitzel for 4-5 minutes on each side, season with salt and pepper. Remove from the pan and keep warm.
3
Cook the mini dumplings in boiling water for 7 minutes. Meanwhile, fry the shallots and mushrooms in the cooking fat for about 3 minutes. Add spring onions and tomatoes and fry for another 3 minutes. Take the mini dumplings out of the water and let them drain.
4
Add stock and cream to the pan, simmer, thicken with the starch and season with salt and pepper. Heat 1 tablespoon of oil in a frying pan. Brown the mini dumplings in it and add the thyme leaves.
5
Arrange cutlets and sauce on a plate. Add mini dumplings garnished with thyme.