Baked Curry – Mustard – Schnitzel Pockets
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 6 small turkey escalope or pork escalope
- 6 slices ham, raw
- 6 slices cheese (Gouda)
- 250 ml cream (also reduced-fat possible)
- 200 g crème fraîche (reduced fat also possible)
- 200 g cheese, rated, for ratinatin
- 3 tablespoon mustard, hotter
- 5 tablespoon curry powder
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C circulating air (bottom / top heat: 225 ° C).
- Beat the schnitzel a little. Place a slice of ham and a slice of cheese on each schnitzel and then close to form a pocket. Fix with toothpicks. Put the finished bags in a deep casserole dish (in principle you could now sear the bags in a pan, but then the recipe is more time-consuming and not so practical any longer).
- Put the crème fraiche, cream, curry powder, mustard and spices in a bowl and mix with a whisk. Add about half of the grated cheese and mix well. Then pour this mixture over the schnitzel. Scatter the rest of the cheese on top and put in the oven.
- Bake for 30-45 minutes, depending on the thickness of the schnitzel (possibly cover the cheese with aluminum foil for the first half of the time).
- Serve with pasta or mashed potatoes. Caution - makes you really full.
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