Stroganoff cutlet

Name: Stroganoff cutlet
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 200 g Mushrooms; 1 Onion; 2 Gherkins (from the jar); 60 g Butter or margarine; 200 g Whipped cream; 100 ml Meat broth (instant); 1-2 TEASPOONS medium hot mustard; 2 TABLESPOONS sauce thickener; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Pork escalope; 2 TABLESPOONS Flour; 1 Egg; 4 TABLESPOONS Breadcrumbs; 4 TABLESPOONS Roasted onions; 7-10 Tbsp some parsley leaves

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

200 g Mushrooms
1 Onion
2 Gherkins (from the jar)
60 g Butter or margarine
200 g Whipped cream
100 ml Meat broth (instant)
1-2 TEASPOONS medium hot mustard
2 TABLESPOONS sauce thickener
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Pork escalope
2 TABLESPOONS Flour
1 Egg
4 TABLESPOONS Breadcrumbs
4 TABLESPOONS Roasted onions
7-10 Tbsp some parsley leaves

Directions

1
Clean the mushrooms, if necessary cut them smaller. Peel and finely chop the onion. Cut cucumbers into slices. Heat 20 g fat in a pan, fry the mushrooms and diced onion. Add cream and stock, bring to the boil.
2
Stir in mustard and sauce thickener, simmer for a few minutes. Add cucumber slices, season sauce with salt and pepper. Keep sauce warm. Dab schnitzel dry, possibly tap flatter. Season meat slices with salt and pepper. Turn first in flour, then in whisked egg and finally in breadcrumbs. Melt the remaining fat in a second pan, fry the escalopes for about 10 minutes, turning them over. Arrange cutlets on plates, sprinkle with fried onions. Add sauce and garnish with parsley leaves.
3
Season meat slices with salt and pepper. Turn first in flour, then in whisked egg and finally in breadcrumbs. Melt the remaining fat in a second pan, fry the escalopes for about 10 minutes, turning them over. Arrange cutlets on plates, sprinkle with fried onions. Add sauce and garnish with parsley leaves. Tastes good with mashed potatoes