Schnitzel Mushroom Toast with Egg

For the Schnitzel-Schwammerltoast, clean and slice the mushrooms, set aside. Season the escalopes with salt and pepper. Turn one by one in flour, egg and breadcrumbs.

Fry over medium heat in plenty of oil until golden brown. Keep warm. Sauté the prepared mushrooms and the finely chopped vegetable onion in clarified butter. Season with salt and pepper.

Fry fried eggs from 2 eggs. But first put the eggs in a cold coated pan. Toast slices of toast depending on the size of the cutlets, 1-2 per person.

Place a cutlet on each slice of toast and top with a generous amount of the mushroom and onion mixture. Finally, place the fried egg on top.

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