1. Rinse the pork schnitzel, pat dry with kitchen paper, and flatten in a freezer bag. Clean the mushrooms if necessary with a cloth and slice into approx. 1 cm thick slices. Halve the onions, peel, and dice. Wash the chives, shake dry, and chop finely.
2. Heat 2 tablespoons of oil in a pan over medium heat, brown the schnitzel on both sides for approx. 1 minute, and set aside on a plate. In the same pan, heat another 3 tablespoons of oil over medium heat, add the onions and mushrooms, and fry for approx. 3–4 minutes.
3. Sprinkle the flour over the mushrooms and cook for approx. 1 minute. Deglaze with broth and cream, and simmer for approx. 3–4 minutes. Add the schnitzel, season with a little salt, pepper, and nutmeg, and keep warm over low heat.
4. In another pan, heat 1 tablespoon of oil and 2 tablespoons of butter over medium heat, and fry the spätzle in it for approx. 5–10 minutes until golden brown.
5. Serve the spätzle on a plate together with the schnitzel, mushrooms, and cream sauce, sprinkle with chives, and enjoy. Bon appétit! Tip: Garnish with lemon zest!
Nutrition per serving
kcal: 640
Protein: 35 g · Fett/Fat: 39 g · Carbs: 38 g
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