24 H – Ham – Cream Schnitzel
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 min |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 pork schnitzel, lean
- 4 slices ham, cooked
- 4 slices ham, raw (spicy variety)
- some clarified butter, alternatively oil
- 2 egg (s), for breading
- some flour, for breading
- some breadcrumbs
- 4 medium onion (s), finely chopped
- 2 cups sweet cream
Print Recipe
Pin Recipe Instructions
- Bread the schnitzel: first turn in flour, then pull through the beaten eggs, finally turn in breadcrumbs.
- Fry them in a little hot clarified butter on both sides until golden, then place in a baking dish.
- Dice the ham and distribute evenly over the schnitzel. Put a chopped onion on each schnitzel
- Pour on the sweet cream, cover with aluminum foil and refrigerate for 24 hours.
- Bake the next day in the oven at 175 ° for about 40-50 minutes. Leave the aluminum foil on the mold, maybe open it slightly in one place. The cream will not dry out and the schnitzel will stay juicy.
- Also ideal for many guests.
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