Pork schnitzel pot

Ingredients for 4 servings:

• 800 g pork schnitzel
• 500 g cream
• 2 onions
• 500 g mushrooms
• 2 small Camembert(s), 30% fat content i.d.m.
• 1 tsp cornstarch, heaped
• salt and pepper
• some vegetable oil for the pan
• some milk
• Paprika powder
• Broth, granulated
• Fat for the mold

Instructions

Working time approx. 40 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 30 minutes; Total time approx. 9 hours 10 minutes

Brown the meat in small slices in a pan on both sides and place them side by side in a greased, ovenproof dish. Sauté the finely chopped onions until translucent, add the mushrooms and sweat. Pour in the cream and thicken with the cornstarch dissolved in a little milk. Season generously with the granulated stock and the other seasonings and pour over the schnitzel. Cover and let rest in the refrigerator for a few hours (or overnight). This will make the meat nice and tender. Preheat the oven to 175°C (top/bottom heat). Remove the meat from the refrigerator. Slice the Camembert and place it on top of the meat. Bake the whole thing in the hot oven for a good half hour. If the Camembert is getting too brown, cover with aluminum foil. Serve with rice or baguette, a fresh salad, and a dry white wine. This recipe is ideal for entertaining large groups.