Summary

Ingredients

• 300 g chanterelles
• 1 leek
• 1 red pepper (s)
• 30 g clarified butter
• 4 pork schnitzel
• 300 ml broth, clear
• 200 ml whipped cream
• 75 g cheese, rated
• 1 tablespoon flour
• some salt and pepper

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Instructions

1. Clean the chanterelles, cut the leek into rings, cut the bell pepper into strips.
2. Heat 20 g clarified butter or a little oil. Fry the schnitzel vigorously. Salt, pepper and place in a roaster (or casserole dish).
3. Now add another 10 g clarified butter to the hot pan. Fry the chanterelles. Add the leek and paprika, season with salt and pepper. Sweat with flour. Deglaze with the stock and cream and bring to the boil briefly. Pour everything over the schnitzel.
4. Cover and simmer in a preheated oven at 175 degrees top / bottom heat (convection: 150 degrees) for about 1 hour. Remove the lid about 30 minutes before the end of the cooking time, sprinkle cheese over it and bake until golden brown.
5. This goes well with mashed potatoes.