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Cream – onion – schnitzel

updated

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Ingredients for 6 servings:

  • 1 kg roast pork (nut)
  • 3 onions
  • 4 cups of cream
  • 1 ½ tsp paprika powder, sweet
  • tsp peppercorns, mixed
  • Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

simple, without pre-packaged items

Crush the peppercorns in a mortar. Cut the pork butt into approximately 1.5 cm thick slices, sprinkle with salt and pepper, and place on a deep baking sheet. Thinly slice the onions, place them in a tall bowl, and pour the cream over them. Add the remaining pepper and paprika, stir, and season with salt. Spread the onion and cream mixture over the schnitzels. Place the schnitzels on the middle rack of a preheated oven at 180-200°C and bake for approximately 40 minutes on fan-assisted baking paper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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