Italian Hunter's Schnitzel – smarter
With the Italian Hunter's Schnitzel with mushrooms and sun-dried tomatoes from Spoonsparrow, you're always right!
Ingredients
- 250 g small oyster mushrooms
- 250 g shiitake mushrooms
- 2 shallots
- 50 g sun-dried tomatoes in oil
- 1 sprig rosemary
- 12 thin chicken breast cutlets (approx. 40 g each)
- 3 tbsp olive oil
- Salt
- 250 ml soy cream
- 150 ml dark veal stock
Instructions
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1.
Clean the mushrooms. Halve the oyster mushrooms if necessary.
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2.
Peel and finely dice the shallots. Cut the tomatoes into fine cubes.
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3.
Wash the rosemary, shake dry, pluck the needles and chop them.
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4.
Wash the cutlets and pat them dry. Heat 2 tbsp of oil in a pan and fry the cutlets for approx. 20 seconds per side over high heat.
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5.
Remove the cutlets from the pan, salt them and keep warm wrapped up.
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6.
Pour the remaining oil into the pan and fry the mushrooms over high heat for 1 minute, stirring.
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7.
Add the shallots and fry for another minute over medium heat.
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8.
Pour in the soy cream and veal stock.
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9.
Add the sun-dried tomatoes and rosemary. Simmer gently for a few minutes until the sauce thickens.
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10.
Add the cutlets to the sauce and briefly warm them through. Serve the hunter's schnitzel on plates and cover with the mushroom sauce. Naturreis goes well with this.
