Schnitzel with cream and spaetzle

Name: Schnitzel with cream and spaetzle
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 50 g Shallots; 500 g Chanterelles; 4 (à 100 g) Veal escalope; 1 untreated lemon; 2 TABLESPOONS Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 ml dry white wine; 200 ml Vegetable stock; 200 g Whipped cream; 1 TABLESPOON sauce thickener; 7-10 Tbsp Grapes and parsley; 200 g Spätzle

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

50 g Shallots
500 g Chanterelles
4 (à 100 g) Veal escalope
1 untreated lemon
2 TABLESPOONS Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 ml dry white wine
200 ml Vegetable stock
200 g Whipped cream
1 TABLESPOON sauce thickener
7-10 Tbsp Grapes and parsley
200 g Spätzle

Directions

1
Peel and finely dice the shallots. Clean the chanterelles, wash briefly and drain well. Cook spaetzle in boiling salted water for 8-10 minutes until al dente. Wash cutlets and dab dry. Wash lemon and cut into slices. Heat 1 tablespoon of fat.
2
Fry shallots and chanterelles for 3 minutes, turning them over. In the meantime, heat 1 tablespoon of fat in another pan. Fry the escalopes for 1-2 minutes on each side. Season with salt and pepper. Turn lemon slices briefly in the frying fat. Add the resulting gravy to the chanterelles. Bring to the boil and add the white wine. Stir in the stock and cream and bring to the boil briefly. Season with salt and pepper. Thicken with some sauce thickener. Drain the spaetzle. Swivel in remaining fat.
3
Bring to the boil and add the white wine. Stir in the stock and cream and bring to the boil briefly. Season with salt and pepper. Thicken with some sauce thickener. Drain the spaetzle. Swivel in remaining fat. Serve creamed schnitzel garnished with grapes and parsley. Serve with the spaetzle
4
Preparation time 45-50 minutes