Baked cutlets with a mushroom and cheese crust

Ingredients for 4 servings:

• 4 chops (comb chops) of 200 – 250 g each
• n. B. Clarified butter for frying
• Salt and pepper, finely ground
• Paprika powder, sweet
• 1 tbsp wheat flour
• 1 tbsp paprika powder, sweet
• 1 tsp white pepper, finely ground
• n. B. Salt
• 250 g pork, veal or chicken schnitzel, diced
• 250 g mushrooms, finely diced
• 100 g shallot(s), finely diced
• 2 garlic cloves, finely diced
• 50 g crème fraîche
• 30 ml soy sauce, dark, naturally brewed
• 100 g Camembert(s), diced without rind
• 100 g cheese, grated, mildly spicy
• 100 g Parmesan, finely grated
• 1 tbsp, heaped paprika powder, sweet
• 1 tsp, levelled white pepper, finely ground

Instructions

Working time approx. 35 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

a kind of hunter’s schnitzel, an ideal festive meal with friends

Place the flouring ingredients in a plastic bag. Add the schnitzel cubes for the crust to the bag and mix everything together. Dust the meat cubes in a fine sieve. Sear and brown the cubes in a greased pan, then remove and keep warm. Sauté the mushrooms, shallots, and garlic in the frying fat and reduce the released mushroom juices. Stir in the crème fraîche and soy sauce with the pre-cooked meat, cover the pan, and simmer gently for about 10 minutes. Then stir in the Camembert cubes along with the Parmesan and grated cheese until the cheese has melted and a smooth mixture has formed. Add the paprika and pepper. This completes the mixture. Mix together the salt, pepper, and paprika. Wash the cutlets, pat dry with kitchen paper, season with the seasoning mix, and sear or brown in fat on both sides. Then place the four slices on a baking sheet and spread the mushroom and cheese mixture on top. Place the sheet under a preheated 200°C grill and bake the four slices until they begin to brown. After letting them rest for 5 minutes, serve them with French fries or fried potatoes.