It is Chanterelle mushroom season and I finally got some. What goes best with any kinds of mushrooms here: Schnitzel.
I've got lucky and the chanterelles were very good quality. Not much to clean and nearly zero waste.
They were added to a pan with green onion and garlic in some oil. These mushrooms need at least 10 minutes to get cooked. Seasoned only with salt and pepper and some twigs of thyme.
A good gluck of Noilly Prat and some double cream to finish them.
In the meantime the schnitzel went under a meat cleaver and thinned out. Seasoned with salt and pepper. Then the usual panneing street with flour, egg and breadcrumbs gave the pork its cover.
In neutral oil cooked from both sides until done and the beaten egg went in too.
The mushrooms came to the side and that was one tasty dish.
Ingredients:
200 g Chanterelle mushrooms
1 green onion
2 garlic cloves
4 tbsp oil
320 g schnitzel (2)
1 egg
5 tbsp flour
1/2 cup breadcrumbs
Salt, pepper, thyme
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