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Schnitzel casserole with crispy bread rolls

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Ingredients for 3 servings:

  • 4 pork schnitzels, shredded (or chicken schnitzel)
  • 1 onion(s), chopped
  • 1 cup of cream
  • 1 cup of milk (same amount as cream)
  • 1 cup sour cream
  • 1 can sliced ​​mushrooms
  • salt and pepper
  • Sauce thickener for light sauce
  • 1 pack of rolls (Knack-und-Bake Sunday rolls, 6 pieces)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Brown the schnitzel pieces and onions. Season generously with salt and pepper. Add the mushrooms, still in their liquid. Add the cream, milk, and sour cream, and bring to a boil briefly. Thicken with the sauce thickener (you can also make a roux). Transfer everything to a deep casserole dish and place the unbaked Knack-und-Back rolls on top. Bake for about 20 minutes in a preheated oven at 180°C. Caution! The sauce won’t thicken much during baking! So be sure to thicken it sufficiently beforehand. Tastes divine!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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