Oven cutlets with cream chanterelles
easy
150 mins
150 mins
Ingredients
- 500 g small chanterelles
- 1 Leek (leek; 250-300 g)
- 30-40 g clarified butter
- 4 thick pork cutlets (approx. 200 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp dried marjoram
- 250 ml clear broth (instant)
- 200 g Whipped cream
- 2 TABLESPOONS dark sauce thickener
- 75 -100 g grated cheese (e.g. Gouda)
- 1 kg Potatoes (mainly mealy cooking)
- 200 ml Milk
- 20 g Butter or margarine
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp Marjoram
Directions
- 1
Clean the chanterelles, wash thoroughly several times and drain well. Clean, wash and cut the leek into rings. Heat 20 g clarified butter in a large pan. Sauté the escalopes in it vigorously while turning. Season with salt, pepper and dried marjoram and place in a roasting pan.
- 2
Put 10-20 g clarified butter into the hot pan. Sauté chanterelles while turning. Add leek, braise briefly and season with salt and pepper. Deglaze with stock and cream. Bring to the boil, stir in the sauce thickener and bring to the boil again briefly. Pour chanterelle leek cream over the escalopes, sprinkle with cheese and cover and braise in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 1 3/4 - 2 hours. Remove lid 15-20 minutes before end of cooking time. Wash and peel the potatoes and cut them roughly into pieces. Cover the potatoes and cook in boiling salted water for about 20 minutes. Warm up milk.
- 3
Remove lid 15-20 minutes before end of cooking time. Wash and peel the potatoes and cut them roughly into pieces. Cover the potatoes and cook in boiling salted water for about 20 minutes. Warm up milk. Drain the potatoes, add milk and fat and mash the potatoes into puree. Season puree with salt and nutmeg and serve with the oven chips. Garnish with marjoram
Nutrition Facts
750 kcal
38 g
40 g
61 g
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