Summary

Ingredients

• 500 g mushrooms, fresh
• 30 g bacon, streaky, finely chopped
• 1 onion (s), finely chopped
• 125 ml vegetable stock
• 125 ml sweet cream
• 0.5 teaspoon ½ thyme, dried
• 1 bunch parsley
• milk
• 0.5 teaspoon ½ salt
• pepper
• 4 pork schnitzel
• Flour
• 1 egg yolk
• Breadcrumbs
• Clarified butter

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Instructions

1. Wash the schnitzel, pat dry well and pat thinly. Season generously with salt and pepper. Then turn in the flour, beaten egg yolk and breadcrumbs and fry in a pan on both sides in the clarified butter until golden. Take the schnitzel out of the pan and keep warm.
2. Sear the mushrooms, cut into generous slices, in the pan while stirring until they leave a little water (usually after about two minutes). Then take it out of the pan immediately.
3. Possibly put some fat back into the pan and sweat the finely chopped onion and the finely chopped bacon. When the onions are slightly brown, add the mushrooms again and top up with the stock and cream. Salt and pepper and add the dried thyme. Now simmer the sauce, stirring occasionally, until the liquid has clearly boiled away. This can take up to 15 minutes, depending on the temperature.
4. Then add enough milk while stirring until the sauce has the desired creamy consistency. The sauce shouldn`t be too thin and have a creamy consistency. Remove the pan from the heat and fold three quarters of the chopped parsley into the sauce. If necessary, season with salt and pepper.
5. Put the schnitzel on the plates and pour the sauce over them. Pour the remaining parsley over the sauce for decoration.
6. French fries or potato croquettes go well with it.