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🍽️ Cotoletta alla Cacciatora Italiana – versione smart

358 kcal · 30 min · 4 porzioni

Cotoletta alla Cacciatora Italiana – versione smart Cucina gratis con l’app MyFoody →

Ingredienti

Preparazione

  1. 1. Clean the mushrooms thoroughly.
  2. 2. Halve the oyster mushrooms if they are very large.
  3. 3. Peel the shallots.
  4. 4. Dice the shallots into very small cubes.
  5. 5. Cut the tomatoes into fine cubes as well.
  6. 6. Wash the rosemary under running water.
  7. 7. Shake the rosemary dry.
  8. 8. Pluck the needles off the rosemary sprig.
  9. 9. Finely chop the rosemary needles.
  10. 10. Rinse the schnitzels under cold water.
  11. 11. Pat the schnitzels dry with kitchen paper or a cloth.
  12. 12. Heat two tablespoons of oil in a large pan.
  13. 13. Fry the schnitzels over high heat.
  14. 14. Fry each side for only about 20 seconds.
  15. 15. Remove the fried schnitzels from the pan.
  16. 16. Lightly salt the schnitzels.
  17. 17. Wrap the schnitzels in foil or a cloth.
  18. 18. Keep the schnitzels warm.
  19. 19. Pour the remaining oil into the same pan.
  20. 20. Fry the mushrooms over high heat.
  21. 21. Stir the mushrooms constantly while doing so.
  22. 22. Fry the mushrooms for one minute.
  23. 23. Add the diced shallots to the mushrooms.
  24. 24. Continue frying the shallots over medium heat.
  25. 25. Fry the shallots for another minute.
  26. 26. Pour the soy sauce cream into the pan.
  27. 27. Pour the veal stock into the pan.
  28. 28. Add the dried tomatoes to the sauce.
  29. 29. Add the chopped rosemary to the sauce.
  30. 30. Let the sauce simmer over low heat.
  31. 31. Simmer the sauce for a few minutes.
  32. 32. Wait until the sauce is creamy.
  33. 33. Return the warm schnitzels to the sauce.
  34. 34. Warm the schnitzels briefly in the sauce.
  35. 35. Place the schnitzels on the plates.
  36. 36. Pour the mushroom sauce over the schnitzels.
  37. 37. Serve the dish with brown rice.

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