Schnitzel in almond breading with mushroom and thyme sauce

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Soak porcini mushrooms in approx. 300 ml of cold water for approx. 1 hour. Wash the potatoes and cook in boiling water for about 20 minutes. Peel, wash and slice carrots. Cut broccoli into small florets. Clean and clean the mushrooms and cut them into thicker slices. Peel and finely chop the onion. Cut tomatoes into small cubes as well. Grate parmesan

2. 2

   Put broccoli in boiling salted water and cook for 3-4 minutes until al dente. Add carrots after 1-2 minutes. Drain vegetables and rinse briefly in cold water. Wash basil, shake dry and finely chop the leaves of 3 stems

3. 3

   Pour the porcini mushrooms into a sieve and collect the stock. Heat 1 tablespoon of clarified butter in a pan. Fry the mushrooms until golden brown, then add the diced onion. Dust with 1 tsp. flour and continue to fry for about 1 minute. Deglaze with white wine, 150 ml porcini stock and cream and simmer gently for about 15 minutes. Drain the potatoes, rinse briefly under cold water and peel. Halve potatoes lengthwise

4. 4

   S

5. 5

   Heat 2 tablespoons of clarified butter in a frying pan and fry the escalopes in it in portions while turning for about 5 minutes at medium heat. Drain escalopes on kitchen paper and keep warm

6. 6

   Heat 1 tablespoon of clarified butter in a frying pan and fry the potatoes in it until golden brown all around. Season with salt and pepper. Heat 1 tablespoon butter in a pan and fry the vegetables in it. Season with salt and a little nutmeg. Cut the porcini mushrooms into small pieces. Add porcini, parmesan, chopped basil and 2/3 of the tomatoes to the sauce, season with salt and pepper. Arrange 2 small cutlets, vegetables, potatoes and sauce on plates. Sprinkle with remaining tomato cubes and garnish with basil

7. 7

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
850 kcal

CARBS
60 g

FATS
43 g

PROTEINS
51 g