Summary

Ingredients

• 1 large iceberg lettuce
• 2 large onions, diced
• 4 pork schnitzel
• 2 medium egg (s)
• salt and pepper
• Paprika powder
• flour
• breadcrumbs
• clarified butter

For the sauce:

• 600 g mushrooms, fresh
• 250 ml cream
• 250 ml vegetable stock
• 2 small onions
• 2 tablespoon thyme, chopped
• 5 tablespoon parsley, smooth, chopped
• salt and pepper
• 2 teaspoons tomato paste
• 50 g crème fraîche
• 6 tablespoon hollandaise sauce
• 1 packet cheese (Gouda), grated

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Instructions

1. Wash the iceberg lettuce and cut into fine strips. Dice the onions.
2. Wash the schnitzel in cold water, pat dry, season with salt, pepper and paprika.
3. Beat the eggs lightly with a fork. Turn the schnitzel first in flour, then in the egg and then in the breadcrumbs until they are well coated on all sides. Fry the schnitzel in clarified butter for 5-10 minutes and place in a baking dish. Now reduce the temperature a little and lightly fry the iceberg lettuce and the diced onions in the schnitzel stock for about 10 minutes. Season with salt and pepper and spread over the schnitzel.
4. Hunter sauce:
5. Cut the mushrooms into not too thin slices, finely chop the onions. In the pan, fry the mushrooms in a little clarified butter on both sides until they lose a little water. Be careful not to shrink the mushrooms too much. Take the mushrooms out of the pan and put them on a plate.
6. In the same pan, fry the diced onions with a little clarified butter until they are nicely browned. Now add the tomato paste and let it simmer for about 1 minute. Deglaze with vegetable stock and cream. Add the mushrooms again and simmer for a few minutes until the desired consistency is reached. Stir in the crème fraîche, add the thyme and parsley and season again to taste.
7. Spread the hunter`s sauce evenly over the iceberg lettuce and drizzle with the hollandaise sauce. Sprinkle with grated Gouda cheese and bake in the oven (do not preheat!) At 200 ° C for about 15-20 minutes.
8. A fresh salad, baguette, croquettes or potatoes go well with it.
9. Tip:
10. You can prepare this casserole well if you are expecting guests. Prepare in the morning, put in a cool place and just put it in the oven in the evening.
11. I also like to add a pressed clove of garlic to the iceberg lettuce and the onion.
12. If you want to save calories, you can leave out the hollandaise sauce and crème fraîche and use low-calorie cheese and cream.