Mushroom Cutlet in Puff Pastry

Defrost the puff pastry slices according to package instructions.

Pat the cutlets, season with salt on both sides and season with pepper. Heat the frying fat in the frying pan and fry the escalopes heartily in it. Remove the cutlets from the frying pan.

Add the butter to the pan and sauté the shallot cubes. Add the mushroom slices, season with white pepper and pour in the white wine. Boil the liquid at a high temperature until it is almost completely cooked. Add the whipped cream, season with salt and bring to the boil once. Lift the mushrooms out of the sauce with a slotted spoon, cook the sauce at a high temperature while stirring until creamy.

Preheat the oven to 200 °C (gas mark 3).

Place two puff pastry slices on top of each other and roll out thinly, the sheets must be more than twice the size of the cutlets when rolled out. Put some mushroom slices with a little sauce in the middle of the pastry sheets. On top of it form a schnitzel and finish with mushroom slices and a little sauce.

Mix the egg white and brush it on the free inner surfaces of the puff pastry sheets. Fold the pastry overlapping over the filling and press well until smooth. Stir the egg yolks and brush the surface of the puff pastry with them.

Place parchment paper on the oven rack (instead of a baking sheet).

Place the puff pastry parcels on top and bake in the heated oven on the middle shelf.

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