Layered Schnitzel and Cream Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 pork schnitzel à 125 g
- some salt and pepper
- 20 g wheat flour
- 2 tablespoon cooking oil
- 2 slices cooked ham
- 125 g camembert (s)
- 4 teaspoons cranberries
- leaves Parsley for decoration
For the sauce:
- 25 g butter
- 20 g wheat flour
- 250 ml whipped cream
- 125 ml meat stock
- 0.5 teaspoon ½ mustard, medium hot
- some salt and pepper
- 1 glass mushrooms, 70 g
Print Recipe
Pin Recipe Instructions
- Rinse the schnitzel under cold running water and pat dry. Then sprinkle with salt and pepper and turn in flour.
- Heat the oil in a suitable pan and fry the schnitzel on both sides. Remove the schnitzel and place in a flat baking dish.
- Halve the ham and cut the camembert into slices. Spread the cooked ham slices over the schnitzel and place the camembert slices on top. Place a teaspoon of cranberries on top of each schnitzel.
- Preheat the oven to 180 ° C top / bottom heat.
- Melt the butter in a saucepan for the sauce. Heat the flour in it while stirring until it has turned a light yellow color. Pour in the cream and meat stock and beat with a whisk. Make sure that there are no lumps. Bring the sauce to a boil and cook for 2 to 3 minutes. Stir in the mustard and season the sauce with salt and pepper. Drain the mushrooms in a colander and add.
- Pour the sauce around the layered ingredients. Put the baking dish in the middle of the preheated oven and bake for about 22 minutes.
- Finally, sprinkle the schnitzel and cream casserole with parsley leaves and serve.
- Cooked rice is an excellent accompaniment.
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