John Myers
Pork Schnitzel from Casserole Dish
The perfect pork schnitzel from casserole dish recipe with a picture and simple step-by-step instructions.
- 4 small Pork schnitzel
- 2 teaspoon Oil
- Steak seasoning
- 20 g Clarified butter
- 50 g Ham cubes
- 1 size Diced onion
- 1 Cup Sliced mushrooms
- 100 g Creme fraiche Cheese
- 100 g Cream
- 100 g Seasoned pepper
- 100 g Salt
- Chilli flakes
- I had bought a good piece of neck for a pea soup, but it was too much for the stew. I just cut off four small schnitzel from it for this dish, which turned out to be a good idea.
- So: I “stroked” the schnitzel with the oil so that the spice sticks better; then I sprinkled it all over with a steak spice and then seared it in the heated clarified butter in a pan until golden brown. Only seared, not fried! And so I put them in a baking dish.
- In the same pan and in the remaining fat, I fried the diced ham and onion until translucent, poured them over the schnitzel and smoothed everything down a bit with a spoon. I also lightly steamed the mushroom slices in the same pan, put them in the casserole dish and seasoned everything with salt and pepper.
- I stirred the créme fraiche and cream together until smooth, poured them over the mushrooms and sprinkled again with pepper, salt and chilli flakes. I put a lid on my casserole dish in the refrigerator overnight.
- The next day I put the casserole dish in the cold oven, set it to 200 degrees and let the schnitzel cook for about 40 minutes with the lid on. Then I removed the lid and let my dish bake open for another 20 minutes … it tasted wonderful and the schnitzel was super tender and juicy.
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