Layered Schnitzel – Cream – Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 pork schnitzel (ham schnitzel)
- salt and pepper
- 40 grams flour
- 4 tablespoon vegetable oil
- 4 slices cooked ham
- 125 g camembert (s)
For the sauce:
- 50 g butter or clarified butter
- 40 grams flour
- 400 ml cream
- 200 ml meat broth
- 1 teaspoon mustard, medium hot
- 1 can mushrooms, whole heads
- 100 g cranberries
Print Recipe
Pin Recipe Instructions
- Halve the schnitzel, season with salt and pepper, then turn in flour. Heat the oil in a pan. Fry the schnitzel on both sides. Remove from pan and place side by side in a large, flat baking dish.
- Halve the ham slices and spread over the schnitzel. Cut the camembert into slices, place one slice on each schnitzel.
- Melt the butter in the saucepan for the sauce. Add the flour and heat, stirring, until it is light yellow. Gradually pour in the cream and broth. Beat through with the whisk so that there are no lumps.
- Bring the sauce to a boil and simmer for 2-3 minutes. Stir in the mustard, season with salt and pepper. Drain and add the mushrooms. Pour sauce over the layered schnitzel.
- Bake in the preheated oven on the middle rack at 180 ° C for about 30 minutes. Add 1 teaspoon of cranberries to each serving. Spaetzle are also very tasty.
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