Graf Luckner Schnitzel

Ingredients for 4 servings:

• 4 pork schnitzels
• 200 g minced meat
• 1 roll(s), sliced, old
• 1 egg(s)
• e.g. salt and pepper
• 1 onion(s), diced
• 1 cup sour cream or crème fraîche
• 4 tbsp Parmesan
• e.g. fat, for the form

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Schnitzel topped with minced meat and Parmesan sour cream

Pound the schnitzels and season with salt and pepper. Place them in a greased baking dish. Combine the ground meat, finely chopped old bread rolls, egg, spices, and diced onion to form a soft meat batter and spread over the schnitzels. Roast in a preheated oven (250°C with top and bottom heat) for about 20 minutes. Meanwhile, mix the sour cream or crème fraîche and Parmesan cheese, then pour over the schnitzels and roast for another 10 minutes. We like to serve this with mashed potatoes and steamed vegetables, such as peas and carrots, as a side dish. My sister learned the recipe many years ago in home economics class at a school in Cham. The name “Graf Luckner Schnitzel” refers to a famous son of this town, Nikolaus von Luckner, Marshal of France. This dish is dedicated to him.