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Lamb schnitzel with potatoes and porcini mushrooms

Lamb schnitzel with potatoes and porcini mushrooms

Name: Lamb schnitzel with potatoes and porcini mushrooms
Cook time: 1 h 30 min
Ingredients: 600 g loin of lamb; Salt; Flour; 3 Eggs; Breadcrumbs; Clarified butter; Rapeseed oil; Butter; Rosemary; 500 g New potatoes; Brown butter; Olive oil; Salt; Nutmeg; 200 g Fresh porcini mushrooms; Olive oil; Butter; Salt; Pepper; 1 clove of garlic crushed; A little Garlic oil; Chives; Parsley; Lovage; Cranberries

Meat
Main course

• Recipe by: Award-winning chef Daniel Edelsbrunner from the cookbook *Originals Only*

At the Restaurant Kupferdachl in Unterpremstätten, Styria, award-winning chef Daniel Edelsbrunner combines classic Austrian dishes with creative menus.

Preparation

Preparation time: 90 min
4 Servings

Step 1

Lamb schnitzel

Trim the lamb, cut into portions, flatten and season with salt. Coat in flour, dip in the beaten eggs, then coat in breadcrumbs. Fry in a mixture of clarified butter and rapeseed oil until golden brown. Then baste in a pan with butter and fresh rosemary.

Basting means regularly spooning the meat's own juices or hot fat over it while cooking, to stop it drying out and to bring out more flavour.

Step 2

Potatoes

Cook the potatoes in their skins, then peel and mash while still warm. Season to taste with brown butter, olive oil, salt, nutmeg and herbs.

Step 3

Porcini mushrooms

Clean the porcini mushrooms carefully and cut into slices about 3 cm thick. Fry in olive oil, adding butter halfway through cooking. Season with salt, pepper and a little garlic, and finish with herbs.

Step 4