Oven gourmet schnitzel with fried potatoes

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Directions

1. 1

   Clean, clean and slice the mushrooms. Peel 3 onions, dice finely. Peel garlic and chop finely. Dab meat dry. Heat 1 tablespoon of oil in a large frying pan. Fry 2 escalopes in it while turning. Season with salt and pepper. Take them out and put them next to each other on a fat pan of the oven. Process the remaining cutlets in the same way with 1 tsp. oil each

2. 2

   Add 1 tablespoon of oil to the frying fat. Sauté half of the mushrooms in it while turning them. Add half of the onions, garlic and oregano and fry briefly. Season with salt and pepper. Add 75 g breadcrumbs. Remove from the pan. Fry the rest of the mushrooms in 2 tbsp. oil in the same way

3. 3

   Melt 5 tablespoons of butter in a saucepan, dust with flour, sauté, deglaze with stock while stirring, bring to the boil. Stir in sour cream. Stir in mushrooms. Season to taste with salt and pepper

4. 4

   Spread the mushroom sauce evenly over the escalopes. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 2 hours. After half of the baking time, spread 75 g butter in flakes over the escalopes

5. 5

   Wash potatoes thoroughly and cook in boiling water for about 20 minutes. Drain, quench briefly and peel. Let the potatoes cool down a little and cut them into slices. Peel 2 onions, dice finely. Heat half of the clarified butter in a frying pan, fry half of the potatoes until golden brown, turning them over. Shortly before the end of the frying time, add half of the onions. Fry briefly, season with salt and pepper. Keep warm. Process remaining potatoes and onions in the same way

6. 6

   Serve the cutlets garnish with oregano. Add fried potatoes

Nutrition Facts

KCAL
790 kcal

CARBS
48 g

FATS
42 g

PROTEINS
52 g