Nelson Style Schnitzel
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 small pork schnitzel, each approx. 0 g, possibly pork salmon (minute schnitzel)
- 150 g minced meat, mixed
- 8 slices ham, raw, approx. 100 g
- 100 g mushrooms
- 100 g tomato (s)
- 0.5 ½ bunch parsley
- 150 g sour cream, or sour cream, or crème fraîche
- 100 g cheese (Gouda), rated
- 0.5 ½ roll, dry
- salt and pepper
- Paprika powder, noble sweet
Print Recipe
Pin Recipe Instructions
- Soak the bun in lukewarm water. Salt and pepper the schnitzel and place in a greased baking dish. Place a slice of ham on each. Squeeze out the rolls, pick them apart, knead with the mince, salt, pepper, paprika powder and chopped parsley. Divide the mince into 8 portions and press onto the schnitzel.
- Cut the mushrooms into slices, dice the tomatoes. Put both on top of the schnitzel, each with a large dollop of sour cream. Sprinkle cheese on top, dust with paprika powder and bake in the oven at 200 degrees (convection 180 degrees) for about 30 minutes.
- Tastes good with a green salad and baguette, but certainly also with other side dishes such as. B. hash browns or fried potatoes.
- Can be prepared really well, just leave it in the fridge until it comes into the oven.
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