John Myers
Schnitzel Cream Gratin
The perfect schnitzel cream gratin recipe with a picture and simple step-by-step instructions.
- 4 Chicken breast fillets
- Flour
- Oil
- 30 g Butter
- 20 g Flour
- 250 g Cream
- 250 ml Broth
- 1 tsp Mustard
- 400 g Mushrooms
- 4 Discs Bacon
- 200 g Camenbert
- 8 tsp Lingonberry dessert
- Season the meat with salt and pepper, turn in flour. Fry in oil on both sides in a pan. Take out and place in a greased baking dish.
- Melt the butter in a saucepan. Heat the flour while stirring until it is light yellow. Gradually pour in the cream and stock, beat through with a whisk. Bring the sauce to a boil and cook 2-3min. let it boil.
- Stir the mustard into the sauce. Season the sauce with salt and pepper. Cut the mushrooms into slices and stir in. Pour the sauce over the meat. In the pre-run oven at 160 degrees for about 40 minutes. gratinated.
- Cut the camembert into slices. Take the mold out of the oven. Spread the bacon and camenbert on the meat, put it back in the oven and continue for another 5 minutes. to bake. Serve the gratin with cranberry dessert.
Facebook Comments