Hunter's escalope with buttered spaetzle

Name: Hunter's escalope with buttered spaetzle
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g Mushrooms; 1 Onion, 4 pork cutlets (each approx. 150 g); 2 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper, 1 tablespoon flour; 1 glass (400 ml) Forest mushroom fund; 50–100 g Whipped cream; 400 g Spätzle (cooling shelf); 1 TABLESPOON Butter; 2 TABLESPOONS Roasted onions

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g Mushrooms
1 Onion, 4 pork cutlets (each approx. 150 g)
2 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper, 1 tablespoon flour
1 glass (400 ml) Forest mushroom fund
50–100 g Whipped cream
400 g Spätzle (cooling shelf)
1 TABLESPOON Butter
2 TABLESPOONS Roasted onions

Directions

1
Clean the mushrooms, wash if necessary, cut into slices. Peel and chop the onion. Dab schnitzel dry. Fry in hot clarified butter for 2-3 minutes on each side. Season with salt and pepper. Take out and keep warm.
2
Fry the mushrooms and onion in the frying fat for about 5 minutes. Season with salt and pepper. Dust with flour and sweat briefly. Add stock and cream while stirring, bring to the boil and simmer for about 5 minutes. Season to taste with salt and pepper.
3
Meanwhile cook the spaetzle in boiling salted water for 2-3 minutes. Drain. Melt butter in the pot. Swivel the spaetzle in it.
4
Arrange schnitzel with sauce and spaetzle. Sprinkle with fried onions. Serve with green salad with cream and lemon dressing.