Hunter's escalope with spaetzle
easy
45 mins
45 mins
Ingredients
- 300 g Chanterelles
- 300 g Mushrooms
- 1 Onion
- 4-5 Tbsp Oil
- 50 g diced bacon
- 1 TABLESPOON Butter
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 300 ml Vegetable broth
- 100 g Whipped cream
- 1-2 TABLESPOONS sauce thickener
- 200 g Eier-Spätzle
- 8 Pork cutlet (approx. 80 g each)
- 1-2 Eggs (size M)
- 3 TABLESPOONS Flour
- 80 g Breadcrumbs
- 1/2 bunch Parsley
Directions
- 1
Wash and clean the chanterelles and let them dry on a tea towel. In the meantime, clean the mushrooms and cut them in half. Peel and finely chop the onion. Heat 1-2 tablespoons of oil in a large frying pan.
- 2
Leave the bacon in it until crispy, take it out. Fry the mushrooms in the bacon fat, add butter and onions and fry for another 3-4 minutes while turning. Season with salt and pepper. Deglaze with broth and cream, bring to the boil.
- 3
Stir in the sauce thickener and bring to the boil again. Season to taste with salt and pepper, keep warm. Prepare spaetzle in boiling salted water according to package instructions. Wash the meat and pat dry. Whisk eggs in a deep plate.
- 4
Season meat from both sides with salt and pepper. Turn one after the other first in flour, then in egg and finally in breadcrumbs. Heat 2 tablespoons of oil in a frying pan. Fry 4 escalopes for about 6 minutes until golden brown, turning once.
- 5
Add 1 tablespoon of oil and repeat the procedure. Wash parsley, dab dry and chop finely. Pour the spaetzle into a sieve and mix with the parsley. Arrange schnitzel with mushroom sauce and spaetzle on plates.
Nutrition Facts
760 kcal
63 g
32 g
53 g
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