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, and cut the red pepper into strips.
2. Heat 20 g clarified butter over medium-high heat in a large pan. Fry the pork schnitzel for 3-4 minutes per side until lightly browned. Season with salt and pepper. Transfer to a roasting dish or casserole dish.
3. Add the remaining 10 g clarified butter to the hot pan. Add the chanterelles and cook over medium heat for 3-4 minutes. Add the leek and red pepper, season with salt and pepper, and sprinkle the flour over everything. Cook for 1 minute while stirring. Pour in the broth and cream, bring to a simmer for 1-2 minutes, then pour this mixture over the schnitzel.
4. Cover the roasting dish and bake in a preheated oven at 175°C / 347°F (or 150°C / 302°F if using convection) for 1 hour. Uncover, sprinkle the grated cheese over the top, and bake for 30 minutes more until the cheese is golden brown. The pork should reach an internal temperature of 63°C / 145°F.
5. Serve with mashed potatoes.