Baked Camembert schnitzel

Ingredients for 8 servings:

• 8 pork schnitzels
• Salt
• Pepper, freshly ground
• 40 g flour
• 4 tbsp oil
• 4 slice(s) ham, cooked
• 125g Camembert(s)
• 8 tsp cranberry compote
• 50 g butter
• 40 g flour
• 500 ml whipped cream
• 250 ml meat broth
• 1 tsp mustard, medium hot
• Salt
• Pepper, freshly ground
• 1 large can of mushrooms

Instructions

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

Wash the schnitzel, pat dry, and sprinkle with salt and pepper. Coat in flour. Heat oil in a pan and fry the schnitzel in batches on both sides. Place the fried schnitzel in a large, shallow baking dish. Halve the ham and slice the Camembert. Arrange the ham first, then the Camembert slices on the schnitzel. Place 1 teaspoon of cranberries on each cheese slice. For the sauce, melt the butter in a saucepan and heat the flour, stirring constantly, until it is light yellow. Gradually add the cream and stock, whisking well to avoid lumps. Bring the sauce to a boil and simmer for 4-5 minutes. Stir in the mustard and season with salt and pepper. Add the drained mushrooms. Pour the sauce over the layered ingredients and place on the oven rack (middle rack) at 180°C (preheated). Bake in a hot air oven at 160° (not preheated) for about 35 minutes.