Hubertus schnitzel with parsley spaetzle

Name: Hubertus schnitzel with parsley spaetzle
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 7-10 Tbsp salt, pepper; 1 Onion; 200 g Chanterelles; 500 g Mushrooms; 3 TABLESPOONS Oil; 100 g Whipped cream; 1 TEASPOON Vegetable broth; 2-3 TABLESPOONS sauce thickener; 400 g fresh spaetzle (refrigerated shelf); 4 Pork cutlet (approx. 125 g each); 1⁄2 Federation Parsley; 1 TABLESPOON Butter

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

7-10 Tbsp salt, pepper
1 Onion
200 g Chanterelles
500 g Mushrooms
3 TABLESPOONS Oil
100 g Whipped cream
1 TEASPOON Vegetable broth
2-3 TABLESPOONS sauce thickener
400 g fresh spaetzle (refrigerated shelf)
4 Pork cutlet (approx. 125 g each)
1⁄2 Federation Parsley
1 TABLESPOON Butter

Directions

1
For the spaetzle, boil 3-4 l salted water. Peel and chop the onion. Clean the mushrooms, wash briefly and chop smaller. Fry in 1 tbsp. hot oil for 3-4 minutes. Fry the onion. Season with salt and pepper.
2
Add 400 ml water and cream, bring to the boil. Stir in stock and thicken with sauce thickener. Season to taste again.
3
Cook spaetzle in boiling salted water according to package instructions. Pat cutlets dry and fry in 2 tbsp. hot oil on each side for approx. 3 minutes. Season with salt and pepper. Wash and chop parsley.
4
Melt the butter. Toss the parsley in it. Swivel drained spaetzle in it. Arrange everything.