Chicken Schnitzel – Casserole
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken schnitzel à 150 g
- Salt and pepper, freshly ground
- Curry powder
- Flour
- 5 tablespoon oil
- 2 cans mushrooms, whole (drained weight 30 g)
- 1 vegetable onion (s)
- 125 ml tomato ketchup
- 125 ml white wine
- 200 ml whipped cream
- 4 slices bacon, streaky
Print Recipe
Pin Recipe Instructions
- Rinse the meat under running cold water, pat dry, season with salt, pepper and curry and dust with flour.
- Heat three tablespoons of oil in a large non-stick pan, fry the chicken schnitzel on both sides and place them side by side in a greased, flat baking dish.
- Drain the mushrooms on a sieve. Peel the onion, cut in half and cut into strips. Heat the remaining oil in the pan and fry the onion strips in it. Add the mushrooms and fry briefly. Dust with flour, top up with ketchup, white wine and cream and bring to the boil. Season with the spices and pour over the chicken schnitzel. Halve the bacon slices and spread on top. Put the pan in the oven.
- Top / bottom heating around 180 ° C, hot air around 160 ° C. Bake time 20-25 minutes.
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