Schnitzel casserole in the manor style

Ingredients for 2 servings:

• 400 g pork schnitzel
• 2 tbsp oil for frying
• 8 large tomatoes, preferably aromatic
• 150 g smoked bacon
• 2 cloves garlic
• 2 large onions
• 10 mushrooms
• 125 ml milk
• 100 ml cream
• 2 tsp cornstarch
• 1 tbsp tomato paste
• 1 tsp mustard
• ½ bunch basil
• 3 stalks of thyme
• 150 g grated cheese for topping
• e.g. salt and pepper
• n. B. Paprika powder, sweet

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

for a casserole dish

To make the schnitzel and tomato casserole, first preheat the oven to 170°C (top/bottom heat). Heat the fat in a pan and season the schnitzels with pepper, salt, and paprika. Brown briefly but vigorously on both sides, then place the schnitzels in a casserole dish. In the schnitzel pan, fry the diced bacon and fry it with the quartered mushrooms and the onions sliced ​​into half rings, then season with pepper and salt. Add the sliced ​​tomatoes and the onion, mushroom, and bacon mixture to the schnitzels and season with fresh thyme, basil, sliced ​​garlic, pepper, a pinch of sugar, and salt. Meanwhile, bring the cream and milk to a boil. Whisk the cornstarch with 4 tablespoons of cold milk until smooth, then use this to thicken the cream and milk. Stir in the mustard, sugar, tomato paste, pepper, and salt, and pour the sauce over the schnitzels. Sprinkle with grated cheese and a few knobs of butter on top. Cook uncovered on the middle rack at 170°C for about 45 minutes. If you like, you can drain the liquid halfway through the cooking time, thicken it until smooth, and pour it back over the casserole. This keeps everything a little less liquid. Serve with rice, fried potatoes, French fries, or a slice of good bread.