Mini schnitzel in mushroom cream

Name: Mini schnitzel in mushroom cream
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 250 g mixed mushrooms; 5 Stem/s Sage; 8 small pork cutlets (approx. 60 g each); 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 30 g TK Italian Herbs; 150 ml dry white wine; 300 g Whipped cream; 50 g young spinach

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

A lightning dish like this is just the right choice to start a new week in a delicious and uncomplicated way.

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

250 g mixed mushrooms
5 Stem/s Sage
8 small pork cutlets (approx. 60 g each)
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
30 g TK Italian Herbs
150 ml dry white wine
300 g Whipped cream
50 g young spinach

Directions

1
Clean the mushrooms, wash them if necessary and cut them smaller. Wash sage, pluck leaves from the stems. Dab cutlets dry and tap flatter. Heat oil in a large pan. Fry the meat and sage for about 4 minutes, turning, and season with salt and pepper. Remove and keep warm.
2
Fry the mushrooms and Italian herbs in the frying fat for about 5 minutes. Deglaze with wine and cream, bring to the boil and simmer for 2-3 minutes. Wash spinach, drain, add to mushroom sauce and let it collapse. Season to taste with salt and pepper. Add cutlets with sage to the sauce. Fried potato noodles taste good with it.