Summary

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

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Instructions

1. Rinse the schnitzel under cold running water and pat dry. Then sprinkle with salt and pepper and turn in flour.
2. Heat the oil in a suitable pan and fry the schnitzel on both sides. Remove the schnitzel and place in a flat baking dish.
3. 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.
4. Preheat the oven to 180 ° C top / bottom heat.
5. 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.
6. Pour the sauce around the layered ingredients. Put the baking dish in the middle of the preheated oven and bake for about 22 minutes.
7. Finally, sprinkle the schnitzel and cream casserole with parsley leaves and serve.
8. Cooked rice is an excellent accompaniment.