John Myers
Ingredients for 4 servings:
- 10 small pork schnitzels, 100 g each
- 50 g breadcrumbs
- 1 cup of cream
- e.g. butter
- salt and pepper
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes
Quickly prepared
Season the schnitzels with pepper and salt and pound them with a meat mallet until they are about 1 cm thick. Grease a baking dish with butter. Place a layer of schnitzels in the dish, then spread breadcrumbs on top, followed by another layer of schnitzel and breadcrumbs. Once all the schnitzels are in the baking dish, pour the cream over them. The schnitzels should be swimming in a cream and breadcrumb mixture; use a little more cream if necessary. Finally, sprinkle more breadcrumbs on top and scatter a few flakes of butter over them. Place the baking dish in the oven at 180-200°C (top/bottom heat) for about 40 minutes. The schnitzels are done when a nice brown crust has formed on top. Tip: We like to serve them with potato salad.
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