Mushroom and Cream Schnitzel
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g chicken schnitzel
- 300 g mushrooms, fresh
- 40 g processed cheese
- 100 ml milk
- 40 ml heavy cream
- some broth
- 1 teaspoon parsley, chopped
- 1 teaspoon chives
- 0.5 teaspoon ½ sugar
- 1 teaspoon cornstarch
- 2 cloves garlic)
- salt and pepper
- 2 slices toast
- Butter for frying
Print Recipe
Pin Recipe Instructions
- Fry the chicken schnitzel on both sides in butter, then season with salt and pepper, keep warm.
- Clean and chop the mushrooms.
- Bring the milk, cheese, spices and herbs to the boil, add the remaining ingredients and the mushrooms and simmer covered over a low heat. Then bind with the cornstarch mixed in a little liquid.
- Toast toast, top with the chicken schnitzel and pour the sauce over them. Serve immediately!
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