Jägerschnitzel casserole with roast potatoes and green salad

Name: Jägerschnitzel casserole with roast potatoes and green salad
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 4 Pork cutlet (200 g each); 500 g Mushrooms; 250 g Chanterelles; 1 collar Spring onions; 3 Stem(s) Thyme; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 ml Vegetable broth (instant); 300 g Whipped cream; 1-2 TABLESPOONS sauce thickener; 750 g Potatoes; 1-2 TABLESPOONS Sugar; 7-10 Tbsp Juice of 1 lemon; 2 Lettuce hearts; 1/4 collar Chives; 20 g clarified butter

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

4 Pork cutlet (200 g each)
500 g Mushrooms
250 g Chanterelles
1 collar Spring onions
3 Stem(s) Thyme
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 ml Vegetable broth (instant)
300 g Whipped cream
1-2 TABLESPOONS sauce thickener
750 g Potatoes
1-2 TABLESPOONS Sugar
7-10 Tbsp Juice of 1 lemon
2 Lettuce hearts
1/4 collar Chives
20 g clarified butter

Directions

1
Wash the meat, dab dry. Clean, clean and halve the mushrooms. Clean, wash and drain the chanterelles. Clean, wash and cut spring onions into rings. Wash thyme, shake dry and pluck leaves from the stems.
2
Heat oil in a large pan, fry escalopes in it for 2-3 minutes on each side, season with salt and pepper and remove. Add the mushrooms to the frying fat and fry well all around. Add chanterelles, thyme and spring onions (up to 1 tablespoon) and fry briefly.
3
Season with salt and pepper. Deglaze with stock and 200 g cream, bring to the boil, stir in sauce thickener. Bring to the boil again. Put the cutlets in an ovenproof dish, spread mushroom cream over them so that the cutlets are covered.
4
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) covered casserole for approx. 1 3/4 hours. In the meantime, wash the potatoes and cook in boiling water for about 20 minutes. Drain, rinse and peel.
5
For the salad dressing, mix 100 g cream, sugar and lemon juice. Clean, wash and drain the salad and pluck into bite-sized pieces. Wash the chives, shake dry and cut into fine rolls.
6
Mix salad and salad dressing, place in a bowl and sprinkle with chives. Heat clarified butter in a frying pan and roast the potatoes in it while turning them golden yellow. Season with salt. Take the casserole out of the oven and sprinkle with spring onions.
7
Add roast potatoes and salad.