Rustic pork schnitzel topped with bacon, mushrooms, wine sauce and mountain cheese

Ingredients for 4 servings:

• 4 m.-sized pork schnitzel
• 80 g bacon (belly bacon), streaky, diced
• some butter
• 4 slices of cooked ham
• 200 g mushrooms, halved or quartered depending on size
• 1 medium-sized onion(s), finely diced
• 250 ml sweet cream
• 3 tbsp crème fraîche
• tbsp salt and pepper
• 1 clove(s) garlic, finely chopped
• 1 pinch of nutmeg
• 125 ml wild mushroom stock or mild vegetable broth
• some white wine
• 200 g mountain cheese, grated
• 1 egg(s)
• salt and pepper
• Breadcrumbs
• Flour
• Clarified butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Lightly flour the schnitzels, coat them in egg beaten with salt and pepper and then breadcrumbs. Press the breading onto the pan and fry in hot clarified butter for about 2 minutes on each side. Remove from the pan, deflate slightly on kitchen paper, and lightly salt. Place the schnitzels in a baking dish and cover with the cooked ham, gently tucking the sides in. For the sauce, mix together the cream, crème fraîche, garlic, nutmeg, salt, and pepper. Heat a little butter in a pan and gently fry the bacon, then remove from the pan. If necessary, add a little more clarified butter to the pan, increase the heat, and fry the onions. Add the mushrooms and fry gently, stirring. Return the bacon to the pan and mix. Deglaze with the stock and white wine, and bring to a boil briefly. Pour in the cream mixture and let it reduce slightly. Season to taste with a little salt, pepper, and white wine. Pour the sauce over the schnitzels and bake in a preheated oven at 180 degrees Celsius for about 45 minutes. You may want to loosely cover the top with aluminum foil for the first 20 minutes. Serve the baked schnitzels with pasta, fries, croquettes, or fried potatoes, and a fresh salad.