Schnitzel Pan Puszta
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 turkey escalope or pork escalope
- 100 g bacon, mixed
- 3 onion (s)
- 1 glass mushrooms (240 g drained weight)
- 1 glass puszta salad (90 g drained weight)
- 250 ml Cremefine or other cooking cream
- some tomato paste (1 - 2 tablespoon)
- some mustard (1 - 2 tablespoon)
- 2 tablespoons oil
- salt and pepper
- Fat for the baking dish
Print Recipe
Pin Recipe Instructions
- Rinse the schnitzel under running water and pat dry. Heat the oil in a pan and fry the schnitzel briefly on both sides. Remove from the pan, season with salt and pepper. Spread a thin layer of tomato paste and mustard on both sides and place in a greased flat baking dish.
- Peel, halve and slice the onions. Finely dice the bacon. Sweat both in the pan in the remaining fat and pour over the schnitzel.
- Drain the puszta salad and mushrooms and mix with the cream. Spread the mixture over the schnitzel. Bake in the oven preheated to 160 ° C (fan oven) for about 45 minutes.
- This goes well with croquettes or hash browns.
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