Wash the schnitzel, pat dry, season with salt and pepper. Grease the oven`s drip pan, place the raw schnitzel side by side and put a slice of chestnut on each schnitzel. Clean the mushrooms, rub with kitchen paper and cut into slices. Peel and dice the onions, dice the bacon. Fry the bacon, onions and mushrooms in a pan, season with pepper, then spread over the schnitzel. Clean and wash the leek, remove the green and only cut the white into rings, also distribute on the schnitzel. Mix the cream and sour cream, season with salt, pepper, paprika and curry. Stir the hunter`s sauce into the cold cream and pour over the schnitzel in the dripping pan.
Let the whole thing stand covered for 24 hours! The next day, cook the schnitzel pan in the oven at 180 ° C for about 90 minutes.
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