John Myers
Oven Schnitzel with Pumpkin Seed Oil
The perfect oven schnitzel with pumpkin seed oil recipe with a picture and simple step-by-step instructions.
- 4 Pc. Pork schnitzel
- 4 tbsp Flour
- 3 Pc. Onions
- 1 Pc. Clove of garlic
- 100 g Parmigiano Reggiano – extra hard cheese
- 1,5 dl Cream
- 2 tbsp Creme fraiche Cheese
- 4 tbsp Pumpkin seed oil
- 1 tbsp Butter
- Salt
- Pepper
- Beat the schnitzel and season with salt and pepper. Turn in a little flour, fry in butter. Grease an oven dish with 2 tablespoons of pumpkin seed oil. Place the schnitzel in the pan.
- Cut the onion into rings, chop the garlic. Sauté in the remaining 2 tablespoons of pumpkin seed oil until translucent. Add the cream and crème fraîche. Season with salt and pepper. Bring the mixture to the boil and then pour over the schnitzel. Cover with aluminum foil and place in the refrigerator for an hour or more.
- Preheat the oven to 200 ° C. Grate the grated cheese and pour over the onion mixture. Bake in the oven for about 20 minutes until golden brown.
- Goes well with pasta and / or vegetables
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