Pork schnitzel Berlin style

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the morels thoroughly under running water and place them in a bowl together with the milk. Leave to soak for at least 1 hour (better 3-4 hours). Wash and peel the asparagus and cut off the woody ends. Peel and wash the carrots. Cut asparagus and carrots diagonally into pieces. Clean and wash spring onions, put some green aside for garnishing.

2. 2

   Cut remaining spring onions into fine rings. Wash parsley, shake dry and chop. Cut pork fillet into thin slices. Heat 2 tablespoons of oil in a large pan one after the other. Fry the meat in 2 portions briefly. Season with salt and pepper and remove. Pour morels on a sieve, collect the milk and put aside. Add butter to the hot frying oil. Briefly sauté the morels, 3/4 of the spring onions and parsley in it and deglaze with cream. Pour milk from the morels through a fine hair sieve and add to the morels in the pan. Simmer without lid for about 8 minutes. At the same time, put asparagus and carrots in a little boiling salted water, cover and simmer for about 10 minutes.

3. 3

   Add butter to the hot frying oil. Briefly sauté the morels, 3/4 of the spring onions and parsley in it and deglaze with cream. Pour milk from the morels through a fine hair sieve and add to the morels in the pan. Simmer without lid for about 8 minutes. At the same time, put asparagus and carrots in a little boiling salted water, cover and simmer for about 10 minutes. Add pork fillet to the morel cream sauce, heat briefly and season with salt and pepper. Drain the vegetables and arrange on a plate with the shredded pork fillet. Sprinkle with remaining spring onions and garnish

4. 4

   1 hour waiting time

Nutrition Facts

KCAL
720 kcal

CARBS
21 g

FATS
51 g

PROTEINS
43 g