Provençal sour cream schnitzel

Ingredients for 4 servings:

• 4 pork schnitzels
• 600 g crème fraîche or sour cream
• 2 cloves garlic (more if you like)
• 1 egg(s)
• Flour
• Breadcrumbs
• olive oil
• Herbs of Provence
• salt and pepper
• 200 g cheese (for topping), 45% fat (grated or sliced)

Instructions

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

Mix the crème fraîche or sour cream with plenty of herbs and the finely chopped or crushed garlic. The mixture should be quite thick. Therefore, it is recommended to drain any liquid that may be in the cups. Pound the schnitzel, season with pepper and salt, and bread it Viennese style. Fry in olive oil until golden brown. Meanwhile, preheat the oven to full blast, meaning: 250 degrees Celsius (480 degrees Fahrenheit), top heat, and ideally also use the grill! This ensures that the crème fraîche or sour cream mixture stays relatively firm on the schnitzel and doesn’t run. Place the schnitzel in a greased baking dish, spread the sour cream mixture over it, sprinkle or place the cheese on top, and bake the whole thing on the top rack of the oven until the cheese is melted or lightly browned. Serve with Mediterranean potato wedges or Mediterranean fries, homemade or now widely available as frozen goods.