← All recipes

🍽️ Chanterelle Schnitzel Pan with Broad Beans

480 kcal · 30 min · 4 servings

Ingredients

• potatoes, mainly waxy 800 g
• onions, yellow 1 pc.
• thyme, fresh 15 g
• chanterelles 500 g
• broad beans 250 g
• salt pinch
• ham schnitzel from the top round of pork 600 g
• pepper, black ground pinch
• oil 1 tsp
• cream cheese, plain 4 tbsp
• mustard 2 tsp
• sugar pinch

Instructions

1. 1. Wash the potatoes thoroughly and cut them in half. Slice the halves into thin pieces.
2. 2. Halve the onion, peel it, and dice it finely.
3. 3. Rinse the thyme under cold water and dry it. Gently strip the leaves from the stems.
4. 4. Clean the chanterelles thoroughly with a kitchen towel.
5. 5. Trim the ends off the broad beans. Cut the beans diagonally into long, diamond-shaped pieces.
6. 6. Bring approximately two liters of water with salt to a boil in a pot.
7. 7. Add the potato slices to the boiling water. Cook them on medium heat for about ten minutes until tender.
8. 8. After about seven minutes, add the beans to the potatoes in the pot.
9. 9. Cook everything together for another three minutes until the beans are done.
10. 10. Drain the vegetables in a colander. Reserve about 100 milliliters of the cooking water.
11. 11. Rinse the schnitzels briefly and pat them dry with kitchen paper.
12. 12. Cut the schnitzels into thin strips.
13. 13. Season the schnitzel strips with salt and pepper.
14. 14. Heat a pan without fat over high heat.
15. 15. Sauté the chanterelles in the pan for about four minutes.
16. 16. Remove the chanterelles from the pan and place them on a plate.
17. 17. Add some oil to the same pan and heat it on medium heat.
18. 18. Sauté the diced onion for about three minutes.
19. 19. Add the schnitzel strips, thyme, potatoes, and beans to the pan.
20. 20. Sauté everything together for about four minutes.
21. 21. Deglaze the pan with the reserved cooking water.
22. 22. Bring the liquid to a brief boil.
23. 23. Remove the pan from the heat.
24. 24. Add the chanterelles back into the pan.
25. 25. Stir the cream cheese and mustard into the mixture.
26. 26. Season the dish with salt, pepper, and sugar.
27. 27. Serve the chanterelle schnitzel pan with broad beans on plates.
28. 28. Enjoy your meal!

Nutrition per serving

• kcal: 480
• Protein: 40 g · Fett/Fat: 20 g · Carbs: 40 g