John Myers
Cream – Schnitzel
The perfect cream – schnitzel recipe with a picture and simple step-by-step instructions.
- 6 Neck steaks
- 3 kl. Cans Sliced mushrooms
- 6 NS. Cooked ham
- 800 ml Whipped cream
- Breadcrumbs, eggs, salt, pepper, sweet paprika powder, fondor
- Season the neck steaks with salt, pepper and paprika powder and bread them.
- Fry until golden brown in a pan with oil and margarine and place in a baking dish. They shouldn’t lie on top of each other.
- Drain the mushrooms, cut them a little smaller and distribute them on the steaks. Cut the boiled ham into cubes and place on top as well.
- Pour the whipped cream into a container and season only lightly with salt, pepper, sweet paprika powder, fondor and a little bit of chili powder (if available). Spread the seasoned cream evenly on top until everything is well covered.
- In the preheated oven at 180 degrees, on the middle rack, let it get hot for about 35 minutes.
- Since this dish is very powerful, either a baguette or a fresh salad is enough as a side dish. This dish can also be prepared very well for the next day; just warm up the next day. I hope you enjoy cooking and enjoy your meal.
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