24-hour schnitzel

Ingredients for 4 servings:

• 4 pork schnitzels
• salt and pepper
• 2 tbsp flour
• 2 eggs
• Breadcrumbs
• ½ liter vegetable broth
• 4 stalk(s) leeks
• 4 onions
• 2 cups sour cream
• 1 cup of sweet cream

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Total time approx. 1 day 45 minutes

Halve the schnitzel. Season with salt and pepper, then coat in flour, beaten eggs, and breadcrumbs. Fry and coat the bottom of a casserole dish (do not stack them on top of each other). Prepare the sauce: Dissolve the stock in 1/2 liter of water, slice the leek and onion into rings, add them to the frying fat along with the stock, and sauté. Season with salt and pepper, pour over the schnitzel, and let cool. Mix the cream with salt and pepper and pour over the vegetables (it must be covered). Cover the casserole and refrigerate for 24 hours. Bake in the oven at 150°C for 1 1/2 hours. Serve with baguette, rice, or tagliatelle. This is easy to prepare when guests come.