Baked Schnitzel with Vegetables
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large pork schnitzel
- some flour
- 1 glass mushrooms, possibly also fresh ones
- 4 large tomato (s), cut into rings
- 3 large onions, each half diced and cut into rings
- 2 cloves garlic
- 300 ml cream
- 200 ml vegetable stock
- 100 ml milk
- 1 pinch (s) salt and pepper
- 1 pinch (s) paprika powder
- 1 dash Worcester sauce
- 150 g parmesan cheese
- 0.5 ½ pack brunch
- Oil, for the mold
Print Recipe
Pin Recipe Instructions
- Season the schnitzel and roll in flour. Now place in a lightly oiled baking dish.
- Mix the cream, broth, milk, brunch and the spices including Worcestershire sauce and garlic to a smooth sauce.
- Spread onion cubes, mushrooms, tomato rings, onion rings (in this order) on the schnitzel. Fry fresh mushrooms beforehand so that they lose liquid. Spread the sauce evenly over the top. Sprinkle with half of the parmesan cheese.
- Now the schnitzel is placed in the oven preheated to 200 ° C for about 45-60 minutes. Halfway through the baking time, distribute the rest of the Parmesan evenly over the top.
- I serve crispy fried potatoes with bacon and onions and a small, fresh salad.
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