John Myers
Schnitzel, Mushroom and Cheese Pans
The perfect schnitzel, mushroom and cheese pans recipe with a picture and simple step-by-step instructions.
- 1 Pc. Onion
- 450 g Mushrooms
- 350 g Chanterelles
- 1 tbsp Olive oil
- 2 tbsp Butter
- 2 tbsp Tomato paste
- 1 tbsp Flour
- 400 ml Beef broth
- 250 ml Cream or creme fraiche
- Salt pepper
- 1 shot Vinegar or lemon juice
- Herbs at will: z. B. parsley, maggi, etc.
- Spices at will: z. B. Mushroom seasoning, cayenne pepper, Worcester sauce
- 4 piece Schnitzel, e.g. veal, turkey, pork etc.
- 4 Discs Cheese, e.g. Gouda
- Cut the onion into thin half rings. Cut the mushrooms into slices. Heat olive oil and 1 tbsp butter in a pan and sauté the onion rings. Add the mushrooms and fry well. Briefly toast the tomato paste. Dust everything with flour and wait until it browns slightly.
- Deglaze with the stock, bring to the boil and then turn down to medium heat. Stir in the cream. Season to taste with salt, pepper, vinegar, chopped herbs and spices. Simmer over low heat for about 20 minutes, stirring occasionally.
- Wash the schnitzel, pat dry, season with salt and pepper and fry in the remaining butter in a pan on both sides for about 2 minutes. Remove and place in 4 ovenproof molds, pans or alternatively in a large baking dish.
- Pour the mushroom sauce over it and cover with the cheese slices. Bake in a preheated oven at 200 degrees for about 15 minutes until the cheese has melted.
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