Baked cream and cheese schnitzel with melt-in-the-mouth pasta

Ingredients for 4 servings:

• 4 schnitzels
• 2 onions
• 4 cloves garlic
• 1 stalk(s) leek
• 350 g pasta, of your choice
• 3 large mushrooms, or 5 smaller ones
• 1 pack of crème fraîche
• 200 ml cream, for cooking
• 1 pack of processed cheese
• 1 pack of grated Gouda
• n. B. herbs, fresh or frozen
• salt and pepper
• Clarified butter

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

probably the creamiest, creamiest way to make schnitzel

First, cook the pasta according to the package instructions and prepare a large casserole dish. Dice the onions and prepare the garlic cloves. Thinly slice the leeks, wash them, and let them drain. Slice the mushrooms into small slices. Pound the schnitzels until thin, halve them, and season well with salt and pepper. Brown the meat in a pan over high heat in clarified butter on both sides and set aside. It’s best to cover with aluminum foil. Then melt a little more clarified butter in the previously used pan and fry the mushrooms, onions, and 2 cloves of crushed garlic until well-fried, then cover with foil and set aside. Now fry the leeks until slightly translucent and deglaze with the cream. Add the crème fraîche, processed cheese, and the rest of the crushed garlic to the cream. Stir well. Once everything is well blended, add the herbs, if desired, and season with salt and pepper. In the casserole dish, add 3/4 of the pasta as the first layer, the meat as the second layer, the onions and mushrooms as the third layer, and then the now-finished sauce on top. Then spread everything evenly. I like to add some pasta as the final layer. And don’t forget the delicious grated cheese. Bake in the oven at 200°C (top/bottom heat) for about 20 minutes, until the cheese is nicely browned. A delicious green salad goes wonderfully with this very hearty meal.