Schnitzel with Chanterelles and Spaetzle

Ingredients

• 300 g flour
• 50 g semolina
• 6 Eggs
• 1 tbsp plant oil
• nutmeg (ground)
• Salt
• 2 onions
• 500 g chanterelles
• 12 small pork schnitzels (about 60 g each)
• Salt
• Pepper (freshly ground)
• 20 g clarified butter
• 1 tsp butter
• 150 ml dry white wine
• 250 ml Whipping Cream
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   For the spaetzle, mix flour with semolina, eggs, a pinch of nutmeg and a pinch of salt in a bowl using the dough hooks of an electric mixer or a spoon until a thick batter forms that bubbles. Add a little water if needed. The batter should fall off the spoon in strands. Cover and rest for about 15 minutes.

2. 2.

   Peel and finely dice the onions. Clean the chanterelles thoroughly and cut them in half if large, otherwise leave whole.

3. 3.

   Pat the schnitzels dry. If necessary, gently pound flat, season with salt and pepper, and quickly brown both sides in a non-stick pan with hot clarified butter. Remove, wrap in foil, and keep warm at 60°C (convection). Melt the butter in the pan, sauté onions until golden, add chanterelles and cook 1-2 minutes. Deglaze with white wine, reduce slightly, then pour in cream. Season with salt and pepper, let thicken lightly. Finally, stir in the juices from the foil-wrapped schnitzels and mix in parsley.