Milanese Pot

by Editorial Staff

Summary

Prep Time 40 mins
Total Time 12 hrs 40 mins
Course Main Course
Cuisine European
Servings (Default: 10)

Ingredients

  • 10 pork schnitzel or turkey schnitzel
  • some breadcrumbs
  • 2 egg (s)
  • salt

For the marinade:

  • 7 onion (s)
  • 1 clove garlic
  • some butter for frying
  • 500 g ham, cooked
  • 6 cans mushrooms
  • 6 cups sweet cream (1 more cup if required)
  • some salt and pepper
  • 150 g parmesan, rated
  • Broth, instant or fondor
Milanese Pot
Milanese Pot

Instructions

  1. Cut 3 to 4 small schnitzels from each large schnitzel (then they are easier to take out later, and the dish is very filling). The schnitzel is seasoned with salt and pepper, first pulled through the beaten eggs and then placed in the breadcrumbs. Then fry them in a pan until golden brown on both sides and let them cool down.
  2. Then you prepare the marinade. Chop the onions and sauté in a pan in a little butter until translucent. Squeeze the garlic clove. Cut the ham into strips and add them with the mushrooms. Deglaze the whole thing with the sweet cream. Season to taste with salt, pepper and broth or fondor and allow to cool.
  3. (As an alternative, you can only take 6 onions, no clove of garlic and no salt and pepper, just add a pack of onion soup and, if necessary, add soup spices to taste. This is how I usually do it)
  4. Layer the schnitzel in a casserole (roaster) and pour the marinade over them. Let everything sit in the refrigerator for about 12 hours with the lid closed. The next day, the dish is cooked in the oven for about 1 1/2 hours at 225 ° C (do not preheat the oven). Then you open the lid, sprinkle the Parmesan cheese over it, add a few more flakes of butter and let everything bake for another 10 minutes.
  5. Green salad and pasta or baguette go well with this dish.
  6. Note: Since you can prepare it the day before, it is great for festivities when you get a lot of visitors. Even if you only want to eat in the evening, you can prepare it the day before. The schnitzels become wonderfully tender when they are placed in the marinade. The kitchen stays clean on the day of your visit and you can look after your guests while they are braising in the oven.
  7. If you want to make things easier for yourself, you can use breaded schnitzel, which you can buy from the freezer as well as in the refrigerator. The breading can also be left out completely. Still tastes great and is a little lower in calories, although I prefer it with breading.

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