24 Hour Schnitzel
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 min |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 pork schnitzel
- 2 cups cream
- 2 cups crème fraîche
- 300 g mushrooms
- 300 g onion (s)
- 2 egg (s)
- breadcrumbs
- Paprika powder
- nutmeg
- salt and pepper
- Fat, for frying
Print Recipe
Pin Recipe Instructions
- Halve the schnitzel and bread it (first pull through the beaten egg, then turn in the breadcrumbs and press on). Then fry and put in an ovenproof dish.
- Wash the mushrooms, peel the onions. Cut both into thin slices. Mix the creme fraiche and cream and season well.
- Fry the onions and mushrooms separately in the frying fat of the schnitzel and add to the sauce. Fill everything over the schnitzel, cover with aluminum foil and leave to stand in the refrigerator for 24 hours.
- The next day, bake in the oven for about 30-45 minutes at 200 ° C. This goes well with pasta, french fries or croquettes.
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