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Schnitzel hunter style
Preparation steps
Peel the onion and chop finely. Clean the celeriac and dice very finely. Clean the mushrooms and chanterelles, rub them with a kitchen towel and cut into slices or bite-sized pieces.
Rinse the pork cutlets in cold water, pat them dry, and season with salt and pepper. Heat the rapeseed oil in a non-stick pan and fry the cutlets on both sides until done. Meanwhile, cook the spaetzle in plenty of boiling salted water according to the instructions on the packet.
Remove the schnitzels and put them to one side. Sauté the onion and mushrooms in the same pan for about 10 minutes. Season the vegetables with salt and pepper and deglaze with stock. Whisk the starch with the cream and use it to bind the vegetables.
Briefly reheat the schnitzels in the mushrooms and vegetables. Arrange 2 pieces of meat with mushrooms and spaetzle on each plate. Garnish with the parsley.
Ingredients
The nutritional values given apply to the entire recipe (grams of all portions of the recipe).
Nutritional composition for only 1 (one) portion of the recipe
Nutritional composition for all portions of the recipe
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