Summary

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

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Instructions

1. Wash the schnitzel, pat dry, sprinkle with salt and pepper.
2. 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.
3. 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.