Schnitzel pan

Ingredients for 10 servings:

• 10 pork schnitzels
• 10 slices of cheese (Chester)
• 1 kg mushrooms, fresh
• 3 onions
• 250 g smoked bacon
• 4 stalk(s) leeks
• 750 ml cream
• 250 g sour cream
• 2 packs of sauce powder for hunter’s sauce
• curry powder
• salt and pepper
• Paprika powder
• Margarine for the roasting pan

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

Party recipe

Rinse the schnitzel meat under running water, pat dry, and season with salt and pepper. Grease a large roasting pan with margarine, place the raw schnitzels next to each other, and cover with a slice of cheese. Carefully rinse and trim the mushrooms, let them dry on kitchen paper, and slice them. Peel the onions and dice them finely. Cut the bacon into small cubes. First, fry the bacon in a pan, then add the onions, sauté briefly, and finally add the mushrooms and sauté. Season with a little pepper and pour everything over the meat slices. Trim and wash the leeks, and slice them into rings. Then spread them over the schnitzels. Season the cream and sour cream with salt, pepper, paprika, and curry. Stir the hunter’s sauce into the cold cream and pour it over the schnitzels in the roasting pan. Let the mixture sit, covered, for 24 hours. The next day, cook the schnitzel pan in the oven at 180°C top/bottom heat for about 80 – 90 minutes.