John Myers
Ingredients for 4 servings:
- 1.2 kg pork schnitzel
- 1 vegetable onion(s)
- 6 garlic cloves
- 4 tbsp spice mix for gyros
- 8 tbsp olive oil
- 3 bay leaves
- 4 tsp thyme, dried
- 400 ml cream
- 200 g cream cheese spread
- 10 cl Metaxa
- 250 g sheep’s cheese or feta
- Salt and pepper, freshly ground
- Cayenne pepper
- Sauce thickener
Instructions
Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes
12 hours of marinating time!
Wash the pork schnitzel, pat dry, and cut into very thin strips. Peel and dice the onion. Crush the garlic. Mix the meat with oil, onion, garlic, gyro seasoning, bay leaves, and thyme, cover, and marinate in the refrigerator for about 12 hours. Sear the gyros in a pan and season lightly with salt. Deglaze with 6 cl Metaxa. Add the cream and processed cheese to the pan and simmer until the cheese has melted. Season to taste with pepper, cayenne pepper, and the remaining Metaxa to thicken the sauce. Divide the sauce among 4 baking dishes and sprinkle with crumbled feta cheese. Bake at 180°C until the cheese has melted. Serve with fresh flatbread, but Djuvec rice or fries also go well with the dish.
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