Curry cream schnitzel

Ingredients for 5 servings:

• 5 large schnitzels, from the topside
• 2 liters of cream
• 1 can mushrooms, whole heads
• 500 ml broth
• 1 pack of cream cheese spread, approx. 200 g
• 2 eggs
• some flour
• some breadcrumbs
• lots of curry powder
• salt and pepper
• Paprika powder, sweet
• Oil for frying or lard or butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

Wash the schnitzels, pat dry, pound, and halve them. Then flour all the schnitzels, dip them in the beaten egg, and bread them. Heat the oil in a pan and fry the schnitzels one at a time until golden brown. Pat the schnitzels dry and set aside to cool. Heat the cream in a saucepan, add the stock and the processed cheese. Bring everything to a boil and then season generously with curry powder to taste. Season with salt, pepper, and paprika, then add the mushrooms and their juices. Let everything simmer slightly; it should thicken naturally. Thicken with a little sauce thickener if necessary. Place the cooled schnitzels in a large casserole dish or roasting tin and top with the curry cream sauce. Place in a preheated oven (gas mark 3, electric oven 180°C, fan oven 160°C) and bake for another 25 minutes. Serve with a green salad and fries or croquettes.