Schnitzel `Special` with Sheep Cheese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 pork schnitzel each 150 g
- 2 tablespoon flour
- 1 onion (s)
- 2 cloves garlic)
- 100 g whipped cream
- 1 teaspoon vegetable stock
- 5 tablespoon brandy (e.g. Metaxa)
- 100 g sheep cheese, softer
- Paprika powder, noble sweet
- rosemary
- Spice Mix (Gyros Seasoning Salt)
- thyme
- 400 ml water
Print Recipe
Pin Recipe Instructions
- Season the meat with pepper and gyros salt. Turn in the flour, then knock off a little. Heat 2-3 tablespoons of oil in a large non-stick pan and fry the meat for about 3 minutes on each side.
- Wash and pluck the herbs. Then peel and finely dice the onion and garlic. Remove the meat (keep the frying fat) and place side by side in a wide ovenproof dish. Now fry the onion and garlic in the hot frying fat until translucent, then add the herbs. Stir in 400 ml of water, cream and vegetable stock. Bring to the boil and simmer for about 6-8 minutes. Season the sauce with brandy, salt, pepper and paprika powder, then pour over the schnitzel. Crumble the sheep`s cheese and sprinkle on top.
- Bake in a preheated oven (electric stove: 225 ° C, convection: 200 ° C, gas: level 4) for approx. 10 - 12 minutes.
- French fries or flatbread and a Greek salad go well with it.
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