Schnitzel pan in sherry-mushroom cream
easy
60 mins
60 mins
Ingredients
- 800 g Broccoli
- 500 g white mushrooms
- 1 medium onion
- 500 g Pork escalope
- 4-5 Tbsp Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 500 ml clear broth (instant)
- 250 g Whipped cream
- 4 TABLESPOONS Sherry fino (or medium)
- 300 g ribbon noodles
- 3-4 Tbsp dark sauce thickener
- 20 g flaked almonds
- 20 g Butter
Directions
- 1
Clean, wash and cut broccoli into florets. Clean and slice the mushrooms. Peel and chop onion. Cut meat into strips. Heat oil in a pan in portions and fry the meat briefly in 2-3 portions, season with salt and pepper and remove.
- 2
Add the mushrooms and onion to the hot oil and fry while turning. Season with salt, pepper and nutmeg and deglaze with stock, cream and sherry. Bring to the boil, cover and simmer for about 2 minutes. In the meantime, put the noodles in plenty of boiling salted water and boil for 9-10 minutes until they are bubbling. Put broccoli in little boiling salted water and simmer covered for 7-8 minutes. Add meat to the mushroom sauce, stir in the sauce thickener and bring to the boil again briefly. Season escalope pan with salt, pepper and sherry. Drain the noodles, rinse briefly under cold water and allow to drain. Also drain broccoli. Lightly roast the almonds in a pan without fat.
- 3
Season escalope pan with salt, pepper and sherry. Drain the noodles, rinse briefly under cold water and allow to drain. Also drain broccoli. Lightly roast the almonds in a pan without fat. Add butter, foam up briefly and toss the broccoli in it. Arrange the pasta and almond broccoli on deep plates and pour the fine cream on top. Serve immediately
Nutrition Facts
840 kcal
65 g
42 g
47 g
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