Schnitzel Potty

Name: Schnitzel Potty
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 g Mushrooms; 2 (approx. 150 g) Onions; 100 g streaky smoked bacon; 4 (150 g each) Pork escalope; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON dried thyme; 2 TEASPOONS clear instant broth; 250 g Schmand; 1-2 TABLESPOONS sauce thickener; 7-10 Tbsp Thyme

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

600 g Mushrooms
2 (approx. 150 g) Onions
100 g streaky smoked bacon
4 (150 g each) Pork escalope
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON dried thyme
2 TEASPOONS clear instant broth
250 g Schmand
1-2 TABLESPOONS sauce thickener
7-10 Tbsp Thyme

Directions

1
Clean and clean the mushrooms and, depending on the size, leave them whole or halve them. Peel and halve the onions and cut them into thin slices. Finely dice bacon. Cut the schnitzel in half. Heat oil in a frying pan and fry the escalopes for 2-3 minutes while turning them.
2
Season with salt and pepper, remove from the pan and place in an ovenproof dish. Leave out the bacon in the hot frying fat and take out a tablespoon of bacon. Add onions and mushrooms to the bacon in the pan and fry until golden brown while turning.
3
Sprinkle with thyme, add 3/8 litres of water, bring to the boil and stir in the stock. Let it boil for 1-2 minutes. Stir in 200 g sour cream and sauce thickener and bring to the boil again briefly. Season with salt and pepper and pour over the escalopes.
4
Stir the rest of the sour cream until smooth, put it as a blob on the sauce and sprinkle with the rest of the bacon. Gratinate in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 10 minutes.
5
Garnish with thyme. Fresh baguette tastes good with it.