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🍽️ Crispy Pork Schnitzels with Honey Potatoes and Creamy Mushrooms

580 kcal · 30 min · 4 servings

Ingredients

• potatoes, mainly waxy 1 kg
• salt pinch
• pork tenderloin 600 g
• spring onions 0.5 bunch
• mushrooms, white 400 g
• eggs 2 pcs.
• mustard 20 g
• oil 4 tbsp
• wheat flour, Type 405 4 tbsp
• vegetable broth 200 ml
• whipping cream 200 g
• cornstarch 2 tbsp
• pepper, black ground pinch
• honey 2 tbsp

Instructions

1. 1. Preheat the oven to 130 degrees Celsius (convection mode).
2. 2. Wash the potatoes thoroughly.
3. 3. Place the potatoes in a pot with salted water.
4. 4. Cook the potatoes for about 15 minutes.
5. 5. Rinse the pork fillet under running water.
6. 6. Pat the meat dry with a kitchen towel.
7. 7. Cut the fillet into 8 equal slices.
8. 8. Lightly pound the meat slices flat.
9. 9. Set the meat aside to reach room temperature.
10. 10. Wash the spring onions.
11. 11. Dry the spring onions.
12. 12. Cut off the root ends of the spring onions.
13. 13. Slice the spring onions into thin rings.
14. 14. Clean the mushrooms with kitchen paper if necessary.
15. 15. Quarter the mushrooms.
16. 16. Whisk the eggs with the mustard in a bowl.
17. 17. Heat 2 tablespoons of oil in a pan over medium heat.
18. 18. Spread the flour onto a large plate.
19. 19. Season the pork schnitzels with salt.
20. 20. Dip a schnitzel first into the egg mixture.
21. 21. Then coat the schnitzel in the flour.
22. 22. Then dip the schnitzel back into the egg mixture.
23. 23. Fry the schnitzels in the pan for about 4 minutes until golden brown.
24. 24. Place the fried schnitzels on a baking sheet.
25. 25. Finish cooking the schnitzels in the oven for about 10 minutes.
26. 26. Leave the pan with the frying fat and do not clean it.
27. 27. Heat 2 tablespoons of oil in a pot over medium heat.
28. 28. Sauté the mushrooms and spring onions for about 4 minutes.
29. 29. Deglaze the pan with vegetable broth.
30. 30. Add the whipping cream.
31. 31. Bring the mixture to a boil.
32. 32. Stir the cornstarch with 5 tablespoons of cold water until smooth.
33. 33. Stir the starch mixture into the mushrooms.
34. 34. Simmer the sauce over low heat for about 4 minutes.
35. 35. Season the mushroom sauce with salt and pepper.
36. 36. Warm the honey in the pan's frying fat over medium heat.
37. 37. Drain the cooked potatoes.
38. 38. Fry the potatoes in the honey pan for about 3 minutes until golden yellow.
39. 39. Season the potatoes with salt.
40. 40. Carefully remove the schnitzels from the oven.
41. 41. Plate the schnitzels, potatoes, and mushrooms.
42. 42. Serve the dish and enjoy your meal!

Nutrition per serving

• kcal: 580
• Protein: 36 g · Fett/Fat: 30 g · Carbs: 43 g