Schnitzel Russian style
very easy
50 mins
50 mins
Ingredients
- 1 Onion
- 80 g Bacon
- 2 str. tbsp. flour
- 25 g dried porcini
- 200 g Beetroot (glass)
- 150 g Gherkins
- 150 g ripened cream
- 1/2 bunch flat leaf parsley
- 800 g waxy potatoes
- 8 Pork cutlet (approx. 80 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Oil
- 4 Eggs (size M)
- 1 TEASPOON Butter
- 7-10 Tbsp Picture 02: 2 Tsp trout caviar
Directions
- 1
Coarsely chop the dried mushrooms and soak them in 1250 ml boiling water. Peel the onion. Finely dice bacon and onion. Leave the bacon in a frying pan over medium heat while turning until crispy. Add onion and fry briefly. Stir in flour and sweat on for about 1 minute while stirring. Deglaze with cep water and mushrooms. Simmer over low heat for about 5 minutes, stirring occasionally. In the meantime cut beetroot and cucumber into cubes of about 1/2 cm. Add 2 tbsp. beetroot juice to the sauce. Stir in sour cream. Remove the pan from the stove
- 2
Wash parsley, shake dry and chop finely, except for a few leaves for garnishing. Peel and wash the potatoes, halve them if necessary and cook them in boiling salted water for about 20 minutes.
- 3
In the meantime, wash the meat, dab dry and season with salt and pepper. Heat oil in a pan. Fry the escalopes in it in 2 portions while turning for about 6 minutes. In the meantime, cook eggs in boiling water for about 7 minutes. Quench eggs, peel and halve them. Drain potatoes, add chopped parsley and butter
- 4
Heat the sauce again. Season to taste with salt and pepper. Arrange on plates with schnitzel, eggs and potatoes. Garnish with parsley leaves
- 5
Picture: Garnish eggs with 1/2 tsp caviar
Nutrition Facts
640 kcal
34 g
31 g
54 g
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