Recipes

Wiener Schnitzel Pounded paper-thin, triple-breaded, pan-fried in clarified butter. BIOL's stainless steel pan provides the perfect even heat for the puffed breading. Ingredients 2 veal cutlets (180–200 g each) 2 eggs, 100 g breadcrumbs, 50 g flour Clarified butter (at least 1 cm high), salt, white pepper Lemon, fresh parsley Preparation Pound cutlets to 3–4 mm thickness. Season with salt and pepper. Coat in flour, then egg, then breadcrumbs – gently press on the breading, do not flatten! Heat clarified butter to 170°C. Place cutlets in pan, swirl the pan. Fry for 2–3 minutes per side until golden brown. Drain on paper towels. Serve immediately with lemon. Nutritional Values (per serving) Calories Protein Fat Carbohydrates 540 kcal 38 g 28 g 30 g

⏱️ Prep time: 30 minutes | 👥 Servings: 2 | 🔥 Difficulty: Medium 🥘 INGREDIENTS: 4 pork medallions (approx. 120–140 g each), from the pork tenderloin 250 g mixed mushrooms (button, chanterelle, or porcini) 1 shallot (finely diced), 2 cloves garlic (minced) 150 ml cream, 100 ml beef broth, 50 ml dry white wine 1 tbsp butter + 1 tbsp olive oil 1 tsp fresh thyme, salt and black pepper, fresh parsley 🔥 PREPARATION: Step 1: PREPARE MEDALLIONS (5 minutes) Pat medallions dry, season with salt and pepper Tie kitchen twine around each medallion (helps maintain round shape) Clean mushrooms and halve or quarter them depending on size Step 2: SEAR (6 minutes) Heat olive oil in a stainless steel pan over high heat (level 7–8) Place medallions in pan – do not move for 2.5–3 minutes Flip, cook for another 2.5 minutes Remove and let rest under aluminum foil for 5 minutes Step 3: MUSHROOM SAUCE (12 minutes) Reduce heat to level 5, melt butter Add mushrooms to pan drippings – sauté for 3–4 minutes until golden brown (do not stir!) Add shallot and garlic, sauté for 2 minutes Deglaze with white wine, reduce for 1 minute Pour in broth, reduce for 2 minutes Stir in cream, simmer for 4–5 minutes until sauce is creamy Stir in thyme, season with salt and pepper Step 4: SERVE Remove twine, place medallions in mushroom sauce, gently warm for 1–2 minutes Sprinkle with parsley and serve ✅ TIPS FOR PERFECT RESULTS: Never stir mushrooms while browning – patience yields golden brown roasted flavors instead of steaming Medallions absolutely must rest – the meat juices redistribute, preventing leakage The BIOL stainless steel pan allows high temperatures without damaging the coating Sauce too thin? Simmer for another 2–3 minutes without a lid Chanterelles instead of button mushrooms: more intense flavor, perfect for July 🌡️ PORK MEDALLION DONENESS: Medium-rare (recommended): core temperature 58–62°C – juicy and tender Well-done: 68–70°C – safe and still tender if rested properly Too hot = dry, beyond saving 🍷 SERVING SUGGESTION: With tagliatelle, mashed potatoes, or bread dumplings. Pair with a chilled Pinot Noir or Spätburgunder. For a lighter option: with a green salad and steamed asparagus. 📊 NUTRITIONAL INFORMATION (per serving): Calories Protein Fat Carbohydrates approx. 520 kcal 44 g 34 g 6 g

Pan-fried salmon like a pro: crispy skin, juicy interior, creamy lemon butter. Ready in 15 minutes – with the BIOL stainless steel pan.