Summary

Ingredients

• 4 veal schnitzel
• salt and pepper
• some egg yolk, flour or cornstarch to thicken
• 1 small onion (s)
• 50 g ham, leaner
• 125 g chanterelles
• 1 tablespoon butter
• 0.25 liter ¼ cream
• Paprika powder, hot as rose
• chives
• some flour for turning

Print Recipe Pin Recipe

Instructions

1. Beat the schnitzel lightly, season and turn in flour.
2. Cut the onion and ham into small cubes, clean and wash the chanterelles. Heat the butter in a pan and fry the schnitzel for approx. 4-5 minutes on each side, remove and keep warm. Sauté the onion and ham cubes in the frying fat, add the mushrooms and sauté for about 5 minutes. Stir in the cream, bring everything to a boil. Depending on your taste, either alloy the sauce with egg yolk or thicken with flour or cornstarch. Then season to taste with salt, pepper from the mill and paprika powder.
3. Arrange the veal escalope with the sauce on plates and sprinkle with chives.
4. Spaetzle go very well with this.
5. Tip: It looks very nice if you garnish the sauce with a small dollop of cream and dust some paprika powder over it.