Styrian winemaker's schnitzel

Ingredients for 4 servings:

• 4 pork schnitzels or turkey schnitzels
• 100 g cooked ham
• 150 g cheese (mushroom spread)
• 2 tsp, heaped herbs of Provence
• 2 tbsp clarified butter, or neutral oil for frying
• ¼ liter white wine (possibly Grüner Veltliner)
• ⅛ liter sweet cream
• 1 bunch of chives
• salt and pepper
• 1 pinch(s) of sugar
• possibly flour butter
• 1 tbsp pumpkin seeds

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Season the schnitzels with salt and pepper, and fry briefly in oil or clarified butter, then place in a casserole dish and sprinkle with Provençal herbs. Pour the wine and sweet cream over the pan juices, add the cream cheese, and cook until the cheese has melted. Cut the ham into strips, add it, and season the sauce with sugar. If desired, thicken with a little butter until the sauce reaches the desired consistency. Pour the sauce over the schnitzels, cover, and cook at about 170°C for about half an hour. It tastes even better if you cover the winegrower’s schnitzels and refrigerate them overnight, then finish cooking them in the oven for about 45 minutes the next day. Before serving, sprinkle thickly with chives and roughly chopped pumpkin seeds that have been briefly toasted in a pan. This goes very well with potato gratin, dumplings, parsley potatoes, or rice.