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Schnitzel Pan

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Schnitzel Pan

The perfect schnitzel pan recipe with a picture and simple step-by-step instructions.

Upper shell schnitzel

  • 2 piece Pig topside
  • 150 g Gouda in one piece
  • 200 g Herbal cream cheese
  • 1 liter Low fat milk
  • 1 tbsp Strength
  • 1 tbsp Italian herbs frozen
  • 1 Teaspoon (level) Salt and pepper
  1. Fry the schnitzel well in a pan.
  2. For the cheese sauce, grate the cheese. Place a saucepan with milk.
  3. Heat the milk, stir in the grated cheese and stir in the cream cheese.
  4. Stir until the cheese has melted, then stir in the herbs.
  5. Season to taste with the vegetable stock and salt and pepper.
  6. If you want the sauce a little thicker, thicken it with a little starch.
  7. We had spaetzle with it. I always have some frozen in storage.
Dinner
European
schnitzel pan

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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