John Myers
Marienberger Cream Schnitzel
The perfect marienberger cream schnitzel recipe with a picture and simple step-by-step instructions.
- 4 piece Cutlet
- 1 a cup Sour cream
- 2 a cup Creme fraiche Cheese
- 1 a cup Cream
- 2 piece Onions
- 200 g Cooked ham
- 2 Cans Mushrooms
- 1 tsp Curry powder
- 1 tsp Maggi wort
- 1 pinch Salt
- 1 pinch Pepper
- Cut all the schnitzel in half and fry in a pan with oil.
- Brush a casserole dish with oil and distribute the divided schnitzel in the pan.
- Cut the onions and boiled ham into cubes. Fry the onions, ham and mushrooms in a pan.
- Put the onion, boiled ham and mushroom mass in the baking dish over the schnitzel.
- Now mix the sour cream, cream and crème fraiche in a bowl. Now add the curry, salt, pepper and Maggi seasoning to this mixture and mix well again. Now you pour the sauce evenly into the baking dish.
- Before the whole thing can be baked, this pan must be covered with aluminum foil and left in the refrigerator for 24 hours. The next day, the schnitzel pan is COVERED for one hour at approx. 160 ° and then baked with the UNCOVERED for an hour. Since the schnitzel and the onion mixture are fried, there is no exact “READY time”. However, the time specification of 2 hours is a good guideline time. If smoke comes out of the oven, this time has been exceeded and the pan is more for the garbage than the plate 😉 I recommend green ribbon noodles as a side dish. GOOD HUNGER!
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