Ingredients:
- 4 pork cutlets (boneless)
- 18 oz. champignons
- 1 onion
- 1 oz. bacon
- 1/2 cup vegetable broth
- 1/2 cup cream
- 1/2 cup milk
- 3 tablespoons of flour
- 1 tablespoon of thyme (chopped)
- 1 bunch parsley (chopped)
- 1 egg yolk
- bread crumbs
- salt
- pepper
- vegetable or sunflower oil
Directions:
- Wash, dry and beat the cutlets until they are no more than 1/2 inch thick. Now rub the meat well with salt and pepper.
- Prepare three deep plates and fill one with flour, the second with the egg yolk and a third with bread crumbs.
- Turn each cutlet (or now that its beaten, lets callit schnitzel) in the flour first, then in the egg yolk and last but not least in the bread crumbs, sothat they are well covered in same.
- Place them into a preheated frying pan with vegetable or sunflower oil and fry them until done. Turn them at least twice while frying.
- When the 'schnitzel' are done, take them out of thepan and keep them warm.
- Now wash and slice the mushrooms. Wash, peel and chop the onion. and dice the bacon.
- Place the mushrooms into the frying pan, in which you just fried the schnitzel (add some more oil if you deem necessary) and sauté them just for 2 - 3 minutes.
- Take them out and leave them aside but not to far away, you will need them again in a little while.
- Place the chopped onions together with the diced bacon in the frying pan and sauté until the onions are glassy.
- Now add the mushrooms again and sauté for another 5minutes.
- Slowly add the vegetable broth and the cream, whilestirring thoroughly. Add salt, pepper and the chopped thyme and let simmer until the watery texture is gone which can take up to 15 minutes.
- Now add milk until the texture of the sauce is creamy. Keep stirring while doing so.
- When you are happy with the texture take the pan off the heat and mix 3/4 of the chopped parsley into the sauce.
- Serve the schnitzel on a plate, pour some sauce over it and sprinkle with the rest of the parsley.
- Very tasty with French fries, spaetzle or bread dumplings. A light mixed salad also compliments this dish very well.
