Layered schnitzel and cream casserole

Ingredients for 4 servings:

• 4 pork schnitzels (125 g each)
• some salt and pepper
• 20 g wheat flour
• 2 tbsp oil
• 2 slices of cooked ham
• 125g Camembert(s)
• 4 tsp cranberries
• Parsley leaves for decoration
• 25 g butter
• 20 g wheat flour
• 250 ml whipped cream
• 125 ml meat broth
• ½ tsp mustard, medium hot
• some salt and pepper
• 1 jar mushrooms, 170 g

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Rinse the schnitzels under cold running water and pat dry. Then sprinkle with salt and pepper and coat in flour. Heat the oil in a suitable pan and fry the schnitzels on both sides. Remove the schnitzels and place them in a shallow baking dish. Halve the cooked ham and slice the Camembert. Distribute the cooked ham slices between the schnitzels and place the Camembert slices on top. Place a teaspoon of cranberries on each schnitzel. Preheat the oven to 180°C (top/bottom heat). For the sauce, melt the butter in a saucepan. Heat the flour while stirring until it turns a light yellow. Add the cream and meat broth and whisk, ensuring there are no lumps. Bring the sauce to a boil and simmer for 2 to 3 minutes. Stir in the mustard and season to taste with salt and pepper. Drain the mushrooms in a colander and add them. Pour the sauce over the layered ingredients. Place the casserole dish on the middle rack of the preheated oven and bake for about 22 minutes. Finally, sprinkle the schnitzel and cream casserole with parsley leaves and serve. It goes perfectly with boiled rice.