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24-hour mini schnitzel from the tray

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Ingredients for 4 servings:

  • 6 pork schnitzels, thin
  • 2 onions
  • Maggi – Seasoning Mix No. 1
  • 1 tbsp flour
  • 1 can of mushrooms
  • ¼ liter white wine
  • 200 g cheese, Edam
  • 1 tbsp breadcrumbs
  • ½ liter whipped cream

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 15 minutes

Slice the onions into rings and place them on a greased baking sheet. Halve the schnitzels, season with the seasoning mix, place them on top of the onions, and dust with flour. Fill the gaps with mushrooms. Mix the wine with the dissolved stock cube and pour over the schnitzels. Sprinkle with grated Edam cheese. Dust the whole thing with breadcrumbs and spread with whipped cream. Let it marinate overnight. Bake in the oven at 180-200°C (350-400°F) until the meat is nicely cooked, covering it slightly at the end if necessary.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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