Summary

Ingredients

• 4 pork schnitzel, á 125g
• 2 tablespoons oil
• salt
• pepper
• 1 tablespoon tomato paste
• 3 onion (s)
• 100 g bacon
• 1 glass salad (Puszta salad, drained weight 90g)
• 1 glass mushrooms, sliced (drained weight 240g)
• 250 ml whipped cream

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Instructions

1. Rinse the pork schnitzel under cold running water and pat dry. Heat the oil in a pan and fry the schnitzel briefly on both sides. Season the schnitzel with salt and pepper, coat both sides thinly with mustard and tomato paste and place in a greased, flat baking dish.
2. Peel, halve and slice the onions. Cut the bacon into strips. Braise both ingredients in the remaining fat and add to the baking dish. Drain the puszta salad and mushrooms on a sieve, mix with the cream and distribute over the schnitzel. Put the tin on the wire rack in the oven. Cook for approx. 45 minutes at 200 degrees.