Schnitzel in light mushroom sauce

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Soak porcini mushrooms in 150 ml hot water for about 30 minutes. Clean, peel and wash carrots. Cut into small cubes. Clean, clean and slice the mushrooms. Peel and chop the onion. Cook spaetzle in boiling salted water for about 15 minutes.

2. 2

   Wash meat, dab dry, season with salt and pepper. Heat oil in a pan. Fry escalopes on each side for about 3 minutes, keep warm. Fry the mushrooms in frying fat until golden brown. Add onion and carrots and fry briefly. Drain the porcini mushrooms and collect the soaking water. Deglaze with 350 ml water, soaking water and condensed milk. Add stock and simmer for 8-10 minutes. Wash parsley, dab dry, put 4 leaves aside for garnishing, chop the rest finely. Drain the pasta and let it drain. Stir the sauce thickener into the boiling liquid, simmer for 1 minute. Stir in parsley, except 1 tablespoon.

3. 3

   Add stock and simmer for 8-10 minutes. Wash parsley, dab dry, put 4 leaves aside for garnishing, chop the rest finely. Drain the pasta and let it drain. Stir the sauce thickener into the boiling liquid, simmer for 1 minute. Stir in parsley, except 1 tablespoon. Season sauce to taste with salt and pepper. Arrange schnitzel with sauce and noodles. Garnish with set aside parsley

4. 4

   Waiting time approx. 15 minutes

Nutrition Facts

KCAL
390 kcal

CARBS
40 g

FATS
10 g

PROTEINS
34 g