Schnitzel pan

Ingredients for 4 servings:

• 6 pork schnitzels
• salt and pepper
• 6 slices of cheese (Chester)
• 500 g mushrooms
• 1 ½ onion(s)
• 150 g smoked bacon
• 2 stalk(s) leeks
• 400 ml whipped cream
• 150 g sour cream
• 2 packs of sauce (hunter’s sauce)
• Paprika powder
• Butter or margarine
• curry powder

Instructions

Working time approx. 50 minutes; Rest period approx. 1 day; Total time approx. 1 day 50 minutes

Rinse the schnitzels under cold running water, pat dry, and season with salt and pepper. Grease a roasting pan and place the raw schnitzels side by side. Place a slice of cheese on each schnitzel (you can also halve the schnitzels if desired). Slice the mushrooms. Peel and dice the onions. Dice the bacon. Fry the bacon, onions, and mushrooms in a pan, season with pepper, and then spread over the schnitzels. Trim the leeks, remove the green parts, and slice the white parts into rings. Wash and spread them over the schnitzels. Mix the cream and sour cream together, then season with salt, pepper, paprika, and curry. Stir the hunter’s sauce into the cold cream and pour over the schnitzels in the roasting pan. Cover and let stand for about 24 hours. The next day, cook the schnitzel pan in a preheated oven (180°C for about 90 minutes using fan oven).