Hunter's escalope with fried onions, spaetzle and lettuce

Name: Hunter's escalope with fried onions, spaetzle and lettuce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 Head lettuce; 100 g ripened cream; 4 TABLESPOONS Milk; 2 TABLESPOONS fresh squeezed lemon juice; 2 TABLESPOONS Sugar; 7-10 Tbsp Salt; 300 g Mushrooms; 4 (150 g each) Pork escalope; 7-10 Tbsp Pepper; 2 TABLESPOONS Sunflower oil; 2 TABLESPOONS Butter or margarine; 400 g Spätzle (cooling shelf); 7-10 Tbsp grated nutmeg; 200 g Whipped cream; 4 TSP Roasted onions to sprinkle

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1/2 Head lettuce
100 g ripened cream
4 TABLESPOONS Milk
2 TABLESPOONS fresh squeezed lemon juice
2 TABLESPOONS Sugar
7-10 Tbsp Salt
300 g Mushrooms
4 (150 g each) Pork escalope
7-10 Tbsp Pepper
2 TABLESPOONS Sunflower oil
2 TABLESPOONS Butter or margarine
400 g Spätzle (cooling shelf)
7-10 Tbsp grated nutmeg
200 g Whipped cream
4 TSP Roasted onions to sprinkle

Directions

1
Clean the salad, remove the leaves from the stalk and wash. Spin dry lettuce and pluck from the leaf panicles. For the salad dressing mix sour cream, milk and lemon. Season with sugar and 1 pinch of salt.
2
Clean and clean the mushrooms and cut them into slices. Wash the meat, dab dry and season with salt and pepper. Heat oil in a large pan. Fry the meat for about 6 minutes while turning it.
3
Meanwhile, heat the fat in a second pan, add the spaetzle and fry for 5-10 minutes, turning. Season to taste with salt and nutmeg. Remove meat from the pan and keep warm. Fry the mushrooms in the hot frying fat for about 4 minutes.
4
Season with salt and pepper. Add cream, bring to the boil and boil down for about 1 minute. Arrange salad in bowls and drizzle with dressing. Arrange meat, mushroom sauce and spaetzle on plates. Sprinkle with fried onions.