Eicholdinger Schnitzel
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 pork schnitzel, not too thin
- 250 g minced meat, pork or mixed
- 1 roll (s), soaked
- 1 egg (s)
- 1 teaspoon marjoram
- 1 small onion (s), finely diced
- 3 clove (s) garlic, chopped
- some parsley, chopped
- 50 g parmesan cheese
- 50 g butter, or mararine
- salt and pepper
- 1 cup sour cream
- 2 Table spoons milk
- 1 tablespoon flour
Print Recipe
Pin Recipe Instructions
- Salt and pepper the schnitzel and place in a greased baking dish.
- Mix the minced meat with the crushed bread roll, egg, diced onion, garlic, marjoram, parsley, approx. 1 teaspoon salt and pepper and spread on the schnitzel. Sprinkle with parmesan and flakes of butter and fry in the preheated oven for approx. 45 minutes at 200 °, convection 175 °.
- Mix the sour cream with milk and flour and a little salt or shake well in a shaker, pour over the minced meat and fry for about 15 minutes until it is nicely browned.
- The dish doesn`t look that appealing, but it tastes very good.
- Any kind of potatoes, vegetables and salad go well with it.
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