Mini-Schnitzel with chasseur sauce

Name: Mini-Schnitzel with chasseur sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 8 small pork cutlets (à ca.70 g); 7-10 Tbsp white pepper; 1 Egg; 30 g Flour; 100 g Breadcrumbs; 150 g Mushrooms; 4 TABLESPOONS Oil; 1 Double pack of chasseur sauce; 7-10 Tbsp Thyme; 7-10 Tbsp Curry

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
8 small pork cutlets (à ca.70 g)
7-10 Tbsp white pepper
1 Egg
30 g Flour
100 g Breadcrumbs
150 g Mushrooms
4 TABLESPOONS Oil
1 Double pack of chasseur sauce
7-10 Tbsp Thyme
7-10 Tbsp Curry

Directions

1
Put rice in boiling salted water and cook for 20 minutes. Season schnitzel with salt and pepper. Beat the egg. Turn escalopes first in flour, then egg and breadcrumbs. Clean mushrooms, rub with kitchen paper and cut into slices. Heat 1 teaspoon of oil in a saucepan. Fry the mushrooms for about 2 minutes.
2
Add 1/2 litre water and bring to the boil. Stir in sauce powder and boil for 1 minute. Heat the remaining oil in a large pan and fry the escalopes in it on each side for about 2 minutes. Pour the rice on a sieve and let it drip off. Serve the escalopes with the sauce and the rice. Garnish the sauce with some thymine. Dust rice with curry