🍽️ Crispy Schnitzel with Homemade Spätzle and Creamy Mushroom Sauce

Name: Crispy Schnitzel with Homemade Spätzle and Creamy Mushroom Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: onions, yellow 1 pc.; mushrooms, white 400 g; oil 8 tbsp; heavy cream 200 g; vegetable broth 300 ml; salt pinch; pepper, black ground pinch; spätzle 600 g; minute steaks from pork 600 g; breadcrumbs 100 g; eggs 2 pc.; wheat flour, Type 405 50 g; cornstarch 2 tbsp

853 kcal · 30 min · 4 servings

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Ingredients

onions, yellow 1 pc.
mushrooms, white 400 g
oil 8 tbsp
heavy cream 200 g
vegetable broth 300 ml
salt pinch
pepper, black ground pinch
spätzle 600 g
minute steaks from pork 600 g
breadcrumbs 100 g
eggs 2 pc.
wheat flour, Type 405 50 g
cornstarch 2 tbsp

Instructions

1. Halve the onion and remove the outer skin.
2. Clean the mushrooms if necessary with a kitchen towel and cut them into quarters.
3. Put the onion pieces into the mixing bowl.
4. Chop the onions for 4 seconds on the highest speed setting.
5. Push the onion remnants down from the inner wall using a spatula.
6. Add 2 tablespoons of oil.
7. Sauté the onions for 3 minutes at 120 degrees Celsius on setting 1.
8. Add the mushrooms, cream, hot vegetable broth, salt, and pepper to the mixing container.
9. Fill the spätzle into the deep steam cooking insert.
10. Place the insert on top and steam everything for 15 minutes on the steam cooking setting.
11. Rinse the schnitzel under running water.
12. Pat the schnitzel dry with a kitchen towel.
13. Flatten the schnitzel slightly by pounding them with the flat of your hand.
14. Lightly salt the schnitzel.
15. Spread the breadcrumbs in a first deep plate.
16. Whisk the eggs in a second deep plate.
17. Put the flour into a third deep plate.
18. Heat 6 tablespoons of oil in a frying pan on medium heat.
19. Roll the schnitzel one by one first in the flour.
20. Then dip the sealed schnitzel into the egg mixture.
21. Finally, roll the schnitzel in the breadcrumbs.
22. Press the breading on lightly.
23. Fry the schnitzel in the pan for about 4 minutes until golden brown on all sides.
24. Place the finished schnitzel on a plate and let them rest.
25. Stir the cornstarch in a bowl with a little water until smooth.
26. Set the steam cooking insert aside.
27. Add the starch-water mixture to the sauce.
28. Warm the sauce for 2 minutes at 100 degrees Celsius on setting 1 in the counter-clockwise direction.
29. Season the sauce with salt and pepper to taste.
30. Plate the schnitzel with the spätzle and mushroom cream sauce.

Nutrition per serving

kcal: 853
Protein: 43 g · Fett/Fat: 48 g · Carbs: 63 g