Schnitzel – cheese – pan

Ingredients for 12 servings:

• 15 pork schnitzels or turkey schnitzels
• 3 cups of cream
• 2 cups of processed cheese with herbs
• 2 cups sour cream
• 1 pot of natural yogurt (125 g)
• 1 package of processed cheese slices
• 3 small cans of mushrooms or 1 large can
• 2 stalk(s) leeks
• broth, instant
• salt and pepper
• some mustard
• some honey

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

Party recipe, quick and easy to prepare without Fix – Products

Halve the schnitzels according to size, season with salt and pepper, and sear on both sides, but do not cook thoroughly. Drain the mushrooms in a colander. Cut the leek into thin rings. Set the seared schnitzels aside. Heat the cream, sour cream, and yogurt in a saucepan. Then add the processed cheese to the cream mixture. Heat just enough for the cheese to melt. Season the sauce with stock, 1 teaspoon of mustard, salt, and pepper, and a dash of honey completes the dish. Layer everything in a large roasting pan. Place some leeks and mushrooms on the bottom and pour two ladles of sauce over them. Place the first layer of schnitzels on top. Place three slices of processed cheese on top of the schnitzels, then more leek, mushrooms, and sauce, followed by the next layer of schnitzels, and so on until all the ingredients are in the pan. Any cooking liquid and any meat juices that have run out can be added to the pan. Place the lidded pot in the oven at 180°C for one hour. It’s easy to prepare in the morning and then bake it in the oven just before the party starts. This recipe is easy to vary; feel free to experiment with different cheese flavors. The canned mushrooms can, of course, be replaced with fresh mushrooms or other vegetables. I just wouldn’t leave out the leek.