Showing off some cooking skills #2: High-Speed Cooking

There are times you really don´t have much time. Especially if you have kids (very hungry kids) and a wife that comes late from work and gets really really... let´s say "difficult", when she´s hungry. So it´s once in a while your turn to to show off your cooking skills. 

This tasty meal is prepared in about 10 minutes (15 if you do it for the first time):

"Schnitzel, wrong and right, with mushroomsauce and something that goes with that"

You´ll need (4 portions):

• no time
• a pan, a pot, 2 plates
• 800 gr of veal escalope (can be turkey, porc, even fish as well, but the original is veal)
• 2 onions
• 500 gr Mushrooms (I prefer the dark ones... more tasty)
• 200 ml cream
• 4 eggs
• bredcrumbs
• black pepper (fresh ground if possible)
• salt (sea salt if possible)
• some herbs like chives or parsley
• 1 garlic clove
• some oil (olive or coconut)

Proceeding:

Have a look at the clock!
Chaos! You have no time and you´ll have to do everything at once. Let´s go...

Give the garlic a hit with your flat hand. It will probably pop out... much faster than peeling it.
Put oil in both, pan and pot, both high heat. (if it starts smoking, you were to slow with the following)

2 plates: In the one plate you put 2 of the eggs (stir it) in the other you put the bredcrumbs
dry the chosen meat. Wait for the oil to get hot...

Almost at the same time you peel and chop the onions and quarter the mushrooms.
Put some pepper and salt on the meat.

Well now the oil has to be hot enough. Put the garlic in the pot and turn down the heat of both pan and pot.
Try not to be confused...
Take one piece of meat and flipflop it first in the stirred egg, then in the bredcrumbs and put it in the pan.
Now you heat up your oven to 120°C, you´ll need that later.
While the first peace of meat is roasting, put the choped onions in the pot. Stir the onions until they get a honey colored, glaced look. All the while you have to take care of your meat. If if gets a good colour, flip it.

Everytime that your pieces of meat have a good colour, you restart the process from flipflopping in the egg, the bredcrumbs and the pan, until you have workded through all the meat. Each finished piece, you should put on a plate in the oven (it´s nicer to eat hot).

Inbetween your onions should have nice colour... you can add the champignons to the pot. Don´t forget to stir from time to time. Add pepper and salt at will and continue flipping your escalopes in the pan.
Your mushrooms will get smaller and loose water. They will also gain some colour. That´s cool and wanted. Now you can add the cream and continue stirring from time to time. 

If you had a good timing, then your meat will be done right now and waiting in the oven to be eaten.
Take the rest of the bredcrumbs and put it in the rest of the eggs. Add more eggs and stir until you get a nice dough. Form small pizza-like out of the dough. Put this in the pan until getting good colour. These are called "Wrong Schnitzel". Add finished ones to the meat in the oven.

Have a look at the clock... if this took you more than 15 minutes, you have to train harder!

Finish the whole thing by adding the herbs to the pot, stir one last time and serve it hot with something that goes with it. ( This time I´ve chosen some potatoes and fresh tomato, but it goes very well with pasta or rice, and any kind of green salad, too)

Enjoy!