Summary

Ingredients

• 1 can mushrooms
• 1 onion (s)
• 1 point ham, cubes
• Parmesan
• tomato ketchup
• salt and pepper
• Paprika powder
• 4 pork schnitzel, pork steak or chop
• 1 can corn
• 1 cup cream
• 3 tablespoon crème fraîche
• 1 teaspoon broth (instant)
• Wine, white
• Cayenne pepper
• sugar
• 1 onion (s)
• Clarified butter
• 4 slices cheese

Print Recipe Pin Recipe

Instructions

1. For the filling, cut the mushrooms and onion into small pieces. Sauté the onion in a little clarified butter, add the diced ham and mushrooms and let it boil a little. Season to taste with salt, pepper, sugar and a little ketchup (or tomato paste). I added freshly grated Parmesan cheese, but that`s a matter of taste.
2. Dice the onion and sweat it in clarified butter. Then add the can of drained corn and season with salt, pepper and sugar. Deglaze with white wine and mix in 1 teaspoon of instant stock. Let cook for 10 minutes.
3. Then scoop about half of it into another container, add the cream and creme fraiche to the rest of the corn and puree this mixture with a hand blender (if there is not enough liquid, just add a little bit of long-life milk). Add the remaining corn kernels and season with the spices and the cayenne.
4. Wash the schnitzels, dry them with paper towels and season with salt and pepper (from the pepper mill). Fry the schnitzel.
5. Now put the sauce in a large casserole dish or roasting pan, put the schnitzel in the sauce, then arrange the filling on top and put the sliced cheese on top. Bake for about 10 minutes at 160 degrees top / bottom heat or convection oven.
6. Spaetzle or rice tastes good with it.
7. Tip: prepare the schnitzel some time in advance.