Summary

Ingredients

• 500 g pork schnitzel
• 250 g zucchini, sliced
• 250 g mushrooms or Eerline, sliced
• 1 onion (s), red, diced
• 1 onion (s), white, diced
• 4 cloves garlic, chopped
• 1 tablespoon oregano, grated
• 1 teaspoon sage, rubbed
• N / A soy sauce
• Salt and pepper, from the mill
• 200 ml sour cream
• 100 ml whipped cream
• 100 ml gravy (gravy)
• Oil (rapeseed oil)

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Instructions

1. Cut the pork schnitzel into strips, marinate with soy sauce, rapeseed oil, a little salt and pepper for 1 hour.
2. Fry the zucchini and mushroom slices with the onion and garlic cubes in oil. Season with soy sauce and pepper, add oregano and sage and set aside after 10 minutes.
3. Sear the schnitzel strips in a wide pan. Stir in the meat stock and cream and bring to the boil. Fold in the courgette and mushroom mixture, season again if necessary.
4. Serve with rice.
5. Variation: Use turkey escalope or chicken breast instead of pork escalope.