Layered schnitzel – cream – pan

Ingredients for 4 servings:

• 4 pork schnitzels (ham schnitzels)
• salt and pepper
• 40 g flour
• 4 tbsp vegetable oil
• 4 slices of cooked ham
• 125g Camembert(s)
• 50 g butter or clarified butter
• 40 g flour
• 400 ml cream
• 200 ml meat broth
• 1 tsp mustard, medium hot
• 1 can mushrooms, whole heads
• 100 g cranberries

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Halve the schnitzels, season with salt and pepper, then coat in flour. Heat the oil in a pan. Brown the schnitzels on both sides. Remove from the pan and place side by side in a large, shallow baking dish. Halve the ham slices and arrange them on top of the schnitzels. Slice the Camembert and place one slice on top of each schnitzel. For the sauce, melt the butter in a saucepan. Add the flour and heat gently, stirring, until light yellow. Gradually add the cream and stock. Whisk to prevent lumps. Bring the sauce to a boil and simmer for 2-3 minutes. Stir in the mustard and season with salt and pepper. Drain the mushrooms and add them. Pour the sauce over the layered schnitzels. Bake in the preheated oven on the middle rack at 180°C (fan oven) for about 30 minutes. Add 1 teaspoon of cranberries to each serving. Spätzle are delicious with this dish.