Schnitzel pan according to Charly

Ingredients for 5 servings:

• 5 pork schnitzel, organic
• salt and pepper
• some flour
• 3 m.-sized onion(s)
• 1 can of corn
• 1 cup sour cream
• 1 stalk(s) celeriac
• 1 can of mushrooms
• 1 large red bell pepper(s)
• 3 cloves garlic
• 1 large tomato(s)
• 1 pack of grated cheese, e.g. pizza cheese or mozzarella
• 1 pinch of chili powder, possibly more
• 150 ml vegetable stock or broth
• 1 pinch of cumin
• some tomato paste
• 1 bunch parsley, flat or other herbs, finely chopped
• Fat for the mold

Instructions

Working time approx. 2 hours; Rest time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 45 minutes

simple and very tasty

Season the schnitzels with salt and pepper and coat in flour. Halve if necessary if they are too large. Sear the schnitzels on both sides and place in a greased, ovenproof glass dish. In the same pan, fry the onion rings until nicely browned, then scatter the fried onions over the meat. In the same pan, lightly fry the bell peppers, corn, celery, and mushrooms. Add the garlic, broth or stock. Stir in the sour cream and season to taste. Season and spread over the schnitzels and let stand for at least 45 minutes. Preheat the oven to 180°C. Place the dish in the oven and bake for 15-20 minutes, then scatter the cheese over the top. Cook for about 30 minutes until done. Serve with rice, mashed potatoes, or pasta. I also serve with iceberg lettuce and cocktail tomatoes.