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Escalopes with Mushroom Cream Sauce

Preparation Time : 15 mins

Cook Time: 30 mins

Servings: 4

Ingredients

4 pork schnitzels

1/2 tsp salt

pepper

flour

1 egg yolk

breadcrumbs

clarified butter

1 onion

40 g bacon

500 g white button mushrooms

150 ml cream (just over 1/2 cup)

125 ml vegetable stock (1/2 cup)

1/2 tsp thyme

1 bunch of parsley

salt and pepper

milk

Wash the schnitzel, tenderise, and season with salt and pepper.
Coat the schnitzel in flour, whisked egg yolk, and breadcrumbs, one after the other.
Cook on each side in a pan with clarified butter.
Slice the mushrooms, fry in the pan and then set aside.
Dice the onion and bacon and fry.
Add the mushrooms, cream and stock.
Season with thyme, parsley, salt and pepper, and reduce everything for 15 min.
Add milk if a creamier sauce is desired.
Serve the schnitzel with the sauce.