Pickled Schnitzel
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 small pork schnitzel, approx. 150 g each
- 3 onion (s)
- 250 g bacon
- 250 ml vegetable stock
- 500 ml cream
- 300 g mushrooms, fresh
- salt and pepper
- oregano
- nutmeg
Print Recipe
Pin Recipe Instructions
- Bread and fry the schnitzel the housewife style (not completely cooked, otherwise too hard afterwards). Dice the bacon and fry it, add the onions and sauté until translucent. Brush off fresh mushrooms and cut into 4-5 mm thick slices and sauté, do not fry until mushy. Add the cream. Season to taste with salt, pepper, oregano and nutmeg. Put the schnitzels in a baking dish and pour the sauce over them, add the stock until the schnitzels are covered. Cook in the preheated oven to 160 ° C for about half an hour. This goes well with rice and a fresh leaf salad with fresh mushrooms.
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