Prepare the ingredients and the side dish Spätzle. Bring the cranberries into reach.
Prepare shallots cubes: Cut the shallots in half, peel and finely dice them. Alternatively, you can use a yellow onion.
Clean the mushrooms, cut them into slices or slices. Cut some mushrooms smaller, the taste of the sauce will be better.
Gently knock out the shreds between the cling film with a plating iron. Please do not use a classic pulp beater, otherwise you will leave marks on the meat.
Season the meat with salt and pepper, then place in flour on both sides and fry on all sides in a hot pan.
Remove the schnitzel and brown the mushrooms with colour. Add the shallots and sauté until translucent.
Put the meat back in the pan.
Deglaze with the white wine and the broth and bring to the boil, slowly add the cream and continue cooking. Season the sauce and cook with the lid on.
Heat the spaetzle in butter and season with salt, pepper and nutmeg. Serve the cream escalope with sauce and garnish, add cranberries, sprinkle with parsley and serve quickly.
Flour the schnitzel or thicken the sauce with starch:
You can also save yourself the trouble of flouring the schnitzel. Then bind the sauce with cold mixed starch.
The Tofu Schnitzel is even easier to prepare. The meat knocking is omitted, the sauce on basis of mushrooms and onion cubes prepare and as in the paragraph here described bind. Fry the tofu briefly in a ribbed pan at high heat.
Remark to the Tofu-Schnitzel picture in the article:
I served the dish with asparagus and potatoes, chopped the mushrooms and onions with very little soy cream in the food processor. This is how a kind of mushroom paste was created that tastes excellent. That would be another variation...
Chef's secret tip:
This tip is only for smart people who read this post to the end...
You can refine the cream sauce with very little lemon dust. You will be enthusiastic about the taste of the sauce... promised!
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I am Thomas and show you on this website great recipes to cook yourself.