Baked Camembert Schnitzel
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 8 pork schnitzel
- salt
- Pepper, freshly ground
- 40 grams flour
- 4 tablespoon oil
- 4 slices ham, cooked
- 125 g camembert (s)
- 8 teaspoons cranberry compote
For the sauce:
- 50 g butter
- 40 grams flour
- 500 ml whipped cream
- 250 ml meat broth
- 1 teaspoon mustard, medium hot
- salt
- Pepper, freshly ground
- 1 large can (s) mushrooms
Print Recipe
Pin Recipe Instructions
- Wash the schnitzel, pat dry, sprinkle with salt and pepper.
- Turn in flour. Heat the oil in a pan and fry the schnitzel in portions on both sides. Place the fried schnitzel in a large, flat baking dish. Halve the ham, cut the camembert into slices. First spread the ham, then the Camembert slices on the schnitzel. Place 1 teaspoon of cranberries on each of the cheese slices.
- For the sauce, melt the butter in a saucepan and heat the flour while stirring until it is light yellow. Gradually pour in the cream and stock, beat well with a whisk so that no lumps form. Bring the sauce to a boil and simmer for about 4-5 minutes. Stir in mustard, season with salt and pepper. Add the drained mushrooms. Pour the sauce over the layered ingredients, on the grid (middle rail) at top / bottom heat approx. 180 ° (preheated); Baked hot air 160 ° (not preheated) for about 35 minutes.
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