Summary

Ingredients

• 500 g mushrooms
• 120 g onion (s)
• 15 g veetable oil
• 150 g cherry tomato (s)
• 20 g cornstarch
• 150 ml vegetable stock
• 480 g pork schnitzel or chicken breast
• 4 tablespoon lemon juice
• 150 g milk, 1.5% fat
• parsley
• salt and pepper

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Instructions

1. Marinate the schnitzel in lemon juice for approx. 2 hours before preparation.
2. Heat oil in a pan. Pepper the schnitzel and fry for about 2 minutes on each side, then wrap in aluminum foil.
3. Clean and quarter the mushrooms. Finely dice the onions. Fry the mushrooms and onions in the pan. Top up the vegetables with the stock and milk. Mix the cornstarch with a little water and thicken the vegetables with it. Halve the cherry tomatoes and add.
4. Season to taste with lemon juice and spices.
5. Serve the sauce with the schnitzel and decorate with the parsley.