Oven cutlets in chanterelle cream
easy
150 mins
150 mins
Ingredients
- 300 g Chanterelles
- 1 Leek (leek; approx. 250 g)
- 1 (approx. 200 g) red pepper
- 4 Pork escalope (150-200 g each)
- 30–40 g clarified butter
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TABLESPOON Flour
- 300 ml clear soup
- 200 g Whipped cream
- 75–100 g grated cheese (e.g. Gouda)
- 1 kg Potatoes (mainly waxy or floury in cooking)
- 200 ml Milk
- 20 g Butter
- 7-10 Tbsp grated nutmeg
Directions
- 1
Clean the chanterelles, wash briefly but thoroughly several times and drain well. (First on a sieve, then on kitchen paper). Depending on size, chanterelles may be halved. Clean the leek, cut into rings, wash and drain. Quarter the peppers, clean, wash and cut into strips
- 2
Wash the schnitzel and dab dry. Heat 20 g clarified butter in a large pan. Fry the escalopes briefly and thoroughly while turning. Season with salt and pepper and place in a flat roasting pan. Put 10-20 g clarified butter into the hot pan. Sauté the chanterelles in it while turning. Add leek and paprika, fry briefly and season with salt and pepper. Dust with flour and sauté briefly. Add stock and cream and bring to the boil. Pour chanterelle cream over the escalopes, cover and braise in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 1 3/4-2 hours. 20 - 30 minutes before the end of the cooking time, remove the lid, sprinkle the cheese over the creamed escalopes and bake until golden brown
- 3
Wash and peel the potatoes and cut them into large pieces. Cover the potatoes and cook in boiling salted water for about 20 minutes. Warm up the milk. Drain the potatoes, add milk and butter and mash the potatoes into puree. Season the puree with salt and nutmeg and serve with the oven chips
Nutrition Facts
700 kcal
39 g
39 g
48 g
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