Schnitzel in Mushroom Sauce and Potato Pancake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 591 cal. | (28 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 15.9 μg | (27 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 25 mg | (208 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 3.7 mg | (62 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 1,563 mg | (39 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 15.4 g | |||
| Uric acid | 302 mg | |||
| Cholesterol | 148 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the schnitzel
- 2 shallots
- 300 grams tan button Mushroom
- 3 Tbsps neutral vegetable oil
- 600 grams Veal cutlet
- salt
- peppers
- 3 Tbsps Cognac
- 150 milliliters Whipped cream (at least 30% fat content)
- For the potato pancakes
- 800 grams cooked Boiled potato (day old)
- ½ tsp salt
- 3 Tbsps clarified butter
Preparation steps
For the schnitzel: Peel shallots and finely chop. Brush mushrooms with a paper towel, optionally peel, and cut into quarters. Heat 2 tablespoons oil in a pan, fry meat over high heat for about 3-5 minutes. Then season with salt and pepper. Remove meat from pan and set aside. Add remaining oil in a frying pan and fry shallots in it briefly. Add mushrooms, season with salt and pepper and cook for about 2 minutes over medium heat. Add cognac and cream, let everything boil and cook for another 3 minutes. Place meat in the mushroom sauce and heat through.
For the potato pancake: Peel and grate potatoes and mix with salt. Heat clarified butter in a large pan with low sides. Spoon in potatoes and press firmly. Once potatoes sizzle, reduce heat and the gently fry for about 15 minutes, which will create the best crust. Slide potato pancake onto a plate and turn back into the pan on the other side. Fry for another 10-15 minutes.
Cut potato pancake into pieces, place on plates along with the schnitzel and sauce and serve.
