Skinkeschnitzler glazed in honey and pepper

Ingredients for Skinkeschnitzler glazed in honey and pepper

Instructions for Skinkeschnitzler glazed in honey and pepper

To prepare the Skinkeschnitzler glazed in honey and pepper recipe, please follow these instructions:

Honey is combined with the finely chopped orange peel and they must eat green pepper grains - season with salt and pepper. The Schnitzler brune on a forehead in a little bit of fat. Leave them brown on both sides - approx. 2 min. on every side.

When they are almost ready, lubricate one side of the schnitzels with the honey mixture. Make sure the forehead is not too hot when you do this. Take the meat of the forehead and let it pull under a little aluminum foil for approx. 5 min. Before serving.

The pan can be boiled with a little cream to make a little sauce, taste with salt. Mustard pilles and mushrooms are cleaned. Then they are sautéed in a saucepan in a little fat. Add red wine and allow to boil - add brown dough and a little salt. Let it be small until red wine starts to grow thick and take care of onions and mushrooms.

Server schnitzlerne on top of the glazed onions and mushrooms with a little sauce around. Decorate with fresh thyme.