John Myers
Ingredients for 4 servings:
- 4 pork escalopes, lean
- 4 slice(s) ham, cooked
- 4 slices raw ham (spicy variety)
- some clarified butter, alternatively oil
- 2 eggs, for breading
- some flour, for breading
- some breadcrumbs
- 4 medium-sized onions, finely chopped
- 2 cups of sweet cream
Instructions
Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes
Schnitzel marinated in cream with ham and onions
Bread the schnitzels: first coat them in flour, then dip them in the beaten egg, and finally coat them in breadcrumbs. Fry them in a little hot clarified butter until golden brown on both sides, then place them in a baking dish. Dice the ham and distribute it evenly over the schnitzels. Place a chopped onion on each schnitzel. Pour on the sweet cream, cover with aluminum foil, and refrigerate for 24 hours. The next day, bake in the oven at 175°C for about 40-50 minutes. Leave the aluminum foil on the dish, perhaps opening it slightly in one place. This will prevent the cream from drying out and the schnitzels will stay moist. Ideal for large groups of guests.
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