Summary

Ingredients

For the meat:

• 1 chicken breast fillet (s), approx. 250 g
• 250 g pork fillet (s)
• 1 wiener sausage
• 4 slices bacon
• 2 tablespoon pesto, e.g., Wild garlic pesto
• 2 tablespoon olive oil
• 1 clove garlic
• salt and pepper
• 1 tablespoon Herbs Provence
• 1 tablespoon paprika powder
• 1 tablespoon butter

For the spaetzle:

• 1 egg (s)
• 120 g flour, preferably spaetzle flour
• 80 ml milk
• salt and pepper
• Broth, grains
• 100 g Emmentaler, rated
• 2 tablespoon parsley, chopped

For the sauce:

• 150 ml cream
• 100 ml vegetable stock
• 120 g mushrooms
• 1 small onion (s)
• 1 shot white wine
• salt and pepper
• Paprika powder
• parsley

For the fried onions:

• 1 onion (s)
• 2 tablespoon flour
• 2 tablespoon butter

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Instructions

1. Divide the chicken breast fillet crosswise into two schnitzel and brush with the pesto. Cut the pork tenderloin into 4 medallions. Mix the olive oil, pressed garlic clove, paprika powder, herbs and pepper (add salt only after frying, otherwise the meat will lose its liquid and become dry) and place the medallions in it. Let both types of meat steep in the refrigerator for a few hours.
2. For the spaetzle, mix all the ingredients except for the cheese and parsley, rub through a spaetzle grater and simmer in salted water for 5 minutes, strain and set aside.
3. For the fried onions, cut the onion into thin rings, pat dry and turn in flour. Melt the butter in a pan at the highest temperature and fry the onion rings until crispy. Drain on paper towels.
4. Finely dice the small onion, cut the mushrooms into slices and set aside for the time being. Halve the wiener horizontally and vertically and cut fans at the ends.
5. Preheat the oven to 160 ° C top and bottom heat.
6. Heat a large pan (without butter, as the marinade contains enough fat). Sear the chicken breast on one side and the medallions on the other, about 1.5 minutes on each side. Then place in an ovenproof dish and place in the preheated oven for 10 minutes so that the meat stays nice and tender on the inside and is cooked through.
7. Fry the wieners and bacon until crispy in the roasting fat and drain on kitchen paper.
8. Heat 2 tablespoons of butter in the pan and briefly fry the diced onion and mushroom slices, deglaze with cream, stock and wine and season with the spices.
9. Heat butter or oil in another pan and fry the spaetzle in it, mix in the chopped parsley and cheese and let it melt,
10. Arrange the chicken breast as well as the medallions, wieners and bacon slices on the plates, pour in the sauce and place the cheese spaetzle on top, sprinkle with fried onions.
11. A crunchy green salad goes well with it.