Schnitzel pan

Ingredients for 4 servings:

• 4 large schnitzels, approx. 1 kg meat
• 2 stalk(s) leeks
• 1 can of mushrooms, approx. 400 g content, or equivalent amount of fresh
• 2 cups of cream, 200 g each
• 1 pkt. Black Forest ham, approx. 150 – 200 g
• 1 pt. Chester cheese, approx. 150 – 200 g

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 20 minutes

easy and fast

Wash the schnitzels, pat dry with kitchen paper and pound them until tender. Halve the schnitzels or cut them into thirds if they are very large. Arrange the schnitzels on a baking tray. Halve the Black Forest ham and arrange it on top of the schnitzels. Clean the leek, cut it into rings and arrange it on top of the schnitzels. Let the tray rest for two hours so that everything can marinate nicely. Then arrange the mushrooms on the leek, pour the cream over everything and place the Cheshire cheese slices on top. Place in the oven at 170 to 180 degrees Celsius (340 to 350 degrees Fahrenheit) for 45 to 60 minutes. Croquettes go well with this. Tip: If there is a little too little liquid on the baking tray, increase the amount of cream. It doesn’t have to float, though.