Styrian Vintner Schnitzel
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 pork schnitzel or turkey schnitzel
- 100 g cooked ham
- 150 g cheese, (mushroom spread cheese)
- 2 teaspoons, heaped herbs Provence
- 2 tablespoon clarified butter or neutral oil for frying
- 0.25 liter ¼ white wine (possibly green Veltliner)
- liter ⅛ sweet cream
- 1 bunch chives
- salt and pepper
- 1 pinch (s) sugar
- possibly flour butter
- 1 tablespoon pumpkin seeds
Print Recipe
Pin Recipe Instructions
- Salt and pepper the schnitzel and fry them briefly in oil or clarified butter, then place in a casserole and sprinkle with herbs from Provence.
- Pour the roasting mixture on top with the wine and sweet cream, add the cheese spread and cook until the cheese has melted. Cut the ham into strips, add and season the sauce with sugar. If necessary thicken with a little flour butter until the desired consistency of the sauce is reached.
- Pour the sauce over the schnitzel and cover and cook the schnitzel at approx. 170 degrees in about half an hour.
- It tastes even better if you cover the vintner schnitzel and keep it cool overnight and finish cooking it in the oven in about 3/4 hours the next day.
- Before serving, sprinkle thickly with chives and roughly chopped pumpkin seeds, briefly roasted in a pan.
- Potato gratin, dumplings, parsley potatoes or rice also taste very good.
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