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. Pat the 4 pork schnitzel dry and pound until thin. Season with 0.5 teaspoon salt and pepper to taste.
2. Set up a breading station with three shallow bowls: flour in one, beaten egg yolk in a second, and breadcrumbs in a third. Dredge each schnitzel in flour, shake off excess, dip in the beaten egg yolk, then press both sides into breadcrumbs.
3. Heat clarified butter in a large pan over medium-high heat. When hot, fry the schnitzel 2–3 minutes per side until golden brown and the internal temperature reaches 63 °C (145 °F). Transfer to a plate and keep warm.
4. Slice the 500 g fresh mushrooms thickly. In the same pan, sear them over medium-high heat, stirring, for 2 minutes until they release liquid. Remove and set aside.
5. Add a little more clarified butter to the pan if needed. Cook the finely chopped onion and finely chopped bacon over medium heat, stirring occasionally, for 3–4 minutes until the onion is lightly browned.
6. Return the mushrooms to the pan. Add 125 ml vegetable stock, 125 ml sweet cream, 0.5 teaspoon dried thyme, 0.5 teaspoon salt, and pepper to taste. Simmer over medium heat for 15 minutes, stirring occasionally, until most of the liquid has reduced.
7. Remove from heat. Gradually stir in milk until the sauce reaches a creamy consistency.
8. Fold in roughly three-quarters of the chopped parsley. Taste and adjust seasoning with salt and pepper as needed.
9. Place each schnitzel on a serving plate, pour the sauce over, and garnish with the remaining parsley. Serve with French fries or potato croquettes.