Schnitzel and bread dumpling layered casserole

Ingredients for 4 servings:

• 4 pork schnitzels
• 300 g minced meat, mixed
• 2 stalk(s) leek
• 6 bread dumplings from the boil-in-the-bag
• 100 ml white wine
• 1 small onion(s)
• 400 ml cream
• 200 ml water
• 1 large egg(s)
• 20 g fried onions
• 200 g grated cheese, e.g. Gouda, mozzarella or Emmental
• 2 tsp vegetable stock, granulated
• e.g. salt and pepper
• e.g. nutmeg
• 50 ml dry sherry
• 4 tbsp oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 25 minutes

with sherry

Dice the onion and set aside. Soak the bread dumplings in lightly salted water for about 10 minutes. Then bring the water to a boil briefly and let the dumplings simmer for 20 minutes over low heat. Cooking times may vary depending on the product; please refer to the package instructions. Then rinse the dumplings and let them cool. Wash the leek and cut into approximately 0.5 cm thick rings. Place the rings in a baking dish, add the wine, and lightly season with salt and pepper. Season the minced meat with salt and pepper and knead it with the egg to form a dough. Arrange the schnitzels on the leek so that the entire surface is covered as much as possible. Fill any remaining space with the minced meat dough. Sprinkle a little salt over the schnitzels and rub in. Once cooled, cut the dumplings into approximately 1 cm thick slices and fry in a pan with a little oil until crispy on both sides. Then arrange the dumpling slices on top of the schnitzels and sprinkle with the fried onions. Sauté the diced onions in a pan with a little oil until translucent and deglaze with sherry. Add the cream and water. Season with granulated stock, salt, pepper, and nutmeg, bring to a boil briefly, and then spread over the casserole. Sprinkle the casserole with cheese and bake for 30 minutes in a preheated oven at 220°C (200°C fan-assisted).