John Myers
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Cream Schnitzel
The perfect cream schnitzel recipe with a picture and simple step-by-step instructions.
- 2 piece Pork schnitzel (ma) fresh
- 200 Milliliters Whipped cream
- 100 Milliliters Creme fraiche Cheese
- 100 Milliliters Milk
- 6 piece Cooked potato
- 3 piece Fresh onion
- 1 Can Mushrooms canned drained
- 1 teaspoon Granulated broth
- 0,5 teaspoon Dried oregano
- 0,5 teaspoon Dried thyme
- 0,25 teaspoon Hot pepper
- 1 pinch Nutmeg
- Salt
- Pepper from the grinder
- 1 piece Egg whisked
- 1 Cup Breadcrumbs
preparation
- Cut the schnitzel into thin slices with the meat tenderizer, season with salt and pepper, bread with egg and breadcrumbs and sizzle on both sides while swimming in the hot fat. They can easily take on color, because then it tastes better afterwards. Then don’t put the schnitzel too far aside, because we’ll need them soon.
- In the meantime, peel the boiled potatoes and cut them into slices that are not too thin. Peel the onions and cut into rings. Then place a few onions in an ovenproof baking dish as the bottom layer. Drape the schnitzel on top and cover with the potato slices all around.
The sauce
- Whisk 3,200 milliliters of cream with 100 milliliters of milk and sour cream, add the spices and stir to a smooth sauce. Fry the rest of the onions with the mushrooms in a pan and mix with the cream sauce and let them simmer. Then pour the entire contents of the pan over the onions, schnitzel and potatoes piled up in the baking dish. Then let it disappear in the oven preheated to 170 ° C for about 60 minutes. When everything is ready, put it on your plate and eat it up. Bon Appetit.
- P.S. In the photo you can see that we liked it 😉
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