Schnitzel on savoy cabbage in porcini cream

Name: Schnitzel on savoy cabbage in porcini cream
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 bag (10 g) dried porcini; 750 g Potatoes; 1 kg Savoy cabbage; 1 Onion; 60 g streaky smoked bacon; 20 g Butter or margarine; 1/8 l Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Pork cutlet (approx. 125 g each); 50 g Flour; 1 egg (size M); 75 g Breadcrumbs; 3-4 Tbsp Oil; 150 g Whipped cream; 2-3 TABLESPOONS sauce thickener; 7-10 Tbsp Parsley

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 bag (10 g) dried porcini
750 g Potatoes
1 kg Savoy cabbage
1 Onion
60 g streaky smoked bacon
20 g Butter or margarine
1/8 l Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Pork cutlet (approx. 125 g each)
50 g Flour
1 egg (size M)
75 g Breadcrumbs
3-4 Tbsp Oil
150 g Whipped cream
2-3 TABLESPOONS sauce thickener
7-10 Tbsp Parsley

Directions

1
Soak porcini mushrooms in 1/4 litre of lukewarm water for about 30 minutes. Peel, wash and halve potatoes. Clean and quarter the savoy cabbage and remove the stalk. Cut savoy cabbage into strips, wash and drain.
2
Peel and finely chop the onion. Cut the bacon into cubes as well. Heat the fat in a pot and fry the bacon and onions. Add cabbage, braise and deglaze with broth, porcini stock and porcini mushrooms.
3
Season with salt and pepper and braise covered for about 15 minutes. Cook potatoes in little boiling salted water for about 20 minutes. Wash cutlets and dab dry. Put flour, egg and breadcrumbs in a deep plate.
4
Whisk the egg with a fork and season with salt and pepper. Turn the schnitzel first in flour, then in the egg and finally in breadcrumbs. Heat oil in two pans and fry the escalopes on each side for 3-4 minutes.
5
Pour the cream into the savoy cabbage, add the sauce thickener while stirring and let it boil for about 1 minute. Arrange creamed savoy cabbage, potatoes and schnitzel on a plate. Serve garnished with parsley.