Summary

Ingredients

• 4 pork schnitzel
• a bit salt
• some pepper from the mill
• 2 tablespoon flour
• 1 pinch (s) paprika powder
• 100 g chanterelles (can or fresh product)
• 3 tablespoon fat
• 1 teaspoon butter
• 125 ml meat broth, clear
• 2 tablespoon wine red, preferably sweet and mild
• 4 tablespoon sweet cream

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Instructions

1. Rinse the schnitzel well under running water and dab well with kitchen paper. Then rub the meat with salt, pepper and paprika and turn in flour.
2. Put the chanterelles in a pan with a little butter and cook a little; remove and set aside until further use.
3. Heat the fat in a pan and fry the schnitzel for 5 minutes on each side, then remove and keep warm; Cover with aluminum foil.
4. Deglaze the frying stock with stock and wine, stirring constantly, and bring to the boil briefly. Now add the chanterelles first, then the cream, season again to taste.
5. Add the schnitzel with the gravy and briefly heat up again in the sauce.
6. Place the schnitzel on preheated plates and pour the cream and mushroom sauce over them.
7. Serve covered with a few chanterelles.
8. As a side dish, besides rice and spaetzle, very good al dente cooked tagliatelle are also suitable.