Breaded Fried Mushroom Pancakes

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Method

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1. Mix the eggs with the milk and the flour, with a pinch of salt, into a smooth, lump-free pancake batter, and fry 6-8 thin pancakes from it.
2. Sauté the onion in butter, add the finely chopped mushrooms and the parsley, and braise for about 8 minutes, until the mushrooms release their liquid. ⏱ Timer: 8 min
3. Sprinkle with flour, mix in, then add the broth, and cook into a smooth, creamy mixture.
4. Add the ground veal, season with salt and pepper, and simmer together for a few more minutes.
5. Remove from the heat, let it cool, then mix in the sour cream.
6. Cut each pancake in half, put a tablespoon of filling on each half, and roll up.
7. Coat the rolled pancakes in flour, then beaten egg, then breadcrumbs.
8. Right before serving, fry in plenty of hot oil until golden brown on both sides.
9. Serve immediately, warm.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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