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Cognac schnitzel

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Ingredients for 4 servings:

  • 8 small pork or turkey schnitzels
  • 100 g ham
  • 1 large onion(s)
  • 1 can/n mushrooms
  • 2 cups of cream
  • 1 processed cheese (corner)
  • 70 ml cognac
  • salt and pepper
  • curry
  • Mustard, hot

Instructions

Working time approx. 15 minutes; Rest time approx. 1 day 1 hour; Total time approx. 1 day 1 hour 15 minutes

Dice the ham, slice the onion into rings, season the schnitzel, and fry. Place the schnitzel in a dish and arrange the ham, onion, and mushrooms on top. Stir in the cream, processed cheese, mustard, and cognac in a saucepan and bring to a boil. Pour the sauce over the schnitzel and cover with aluminum foil. Let it marinate for a day. Bake in the oven at 220°C – 250°C (with foil for the first 30 minutes, then without). This recipe is great if you’re having guests over and don’t want to spend the whole evening in the kitchen.

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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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