Baked schnitzel – spaetzle – cognac – pan

Ingredients for 4 servings:

• 1.2 kg veal, pork or poultry schnitzel
• 1 m.-sized onion(s)
• 5 garlic cloves, more if desired
• 8 tbsp olive oil
• 4 tbsp herbs de Provence
• 400 ml cream
• 400 g processed cheese
• 30 cl cognac
• 250 g grated cheese (preferably Edam)
• salt and pepper
• Paprika powder
• rosemary
• Thyme
• oregano
• 500 g Spätzle, either homemade or from the refrigerated section

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 30 minutes

Marinate for 8 hours

Wash the schnitzels, dry them, and cut them into thin strips. Peel and dice the onion and garlic. Place the meat in a bowl with the onions, garlic, oil, Provençal herbs, salt, pepper, paprika, rosemary, thyme, and oregano. Add about half of the cognac and mix everything well. Then, cover and let it marinate in the refrigerator for at least 8 hours. Once the time has elapsed, heat the pan and sear the marinated meat well. Once browned, deglaze with the remaining cognac and let it evaporate. Then add the cream and cream cheese to the pan and mix. Season to taste with salt, pepper, and the other spices. Transfer the finished spaetzle to a fairly small baking dish, then spread the meat and sauce evenly over the meat. Sprinkle the cheese over the meat and bake in the oven at 180°C for about 20 minutes, until the cheese has melted and turned lightly brown.