Summary

Ingredients

• 1.2 kg schnitzel from veal, pork or poultry
• 1 medium onion (s)
• 5 clove (s) garlic, possibly more
• 8 tablespoon olive oil
• 4 tablespoon herbs Provence
• 400 ml cream
• 400 g processed cheese
• 30 cl cognac
• 250 g cheese, rated (preferably Edam cheese)
• salt and pepper
• Paprika powder
• rosemary
• thyme
• oregano
• 500 g spaetzle, either homemade or from the coolin shelf

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Instructions

1. Wash and dry the schnitzel and cut into narrow strips. Peel and dice the onion and garlic. Put the meat with onions, garlic, oil, Provence herbs, salt, pepper, paprika, rosemary, thyme and oregano in a bowl. Also add about half of the cognac and stir everything well. Then let it rest in the refrigerator for at least 8 hours covered.
2. When the time is up, heat the pan and fry the marinated meat well. As soon as it is browned, deglaze with the rest of the cognac and let the cognac boil down. Then add the cream and processed cheese to the pan and stir. Season to taste with salt, pepper and the other spices.
3. Put the finished spaetzle in a baking dish that is not too small, then distribute the meat evenly over it with the sauce. Sprinkle the cheese on top and place the gratin pan in the oven for about 20 minutes at 180 ° C, until the cheese has melted and turned slightly brown.