Schnitzel pot

Ingredients for 4 servings:

• 4 pork schnitzels
• 1 large can of mushrooms
• 200 g ham, cooked
• 200 g onion(s)
• 3 cups of sweet cream
• possibly dried meat (to taste)
• Salt and pepper or Fondor

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Season the schnitzels with pepper and salt and fry them plain. Then let them cool. Chop the mushrooms, cooked ham, and onions and sauté them individually – brown the dried meat as well if desired. Place the sautéed mushrooms, cooked ham, onions, and dried meat (if using) in a bowl and mix with the cream. Season the mixture with salt and pepper or Fondor. Cut the schnitzels into bite-sized pieces and place them in a Roman pot. Then pour the cream mixture over the schnitzels, ensuring they are well covered. Close the Roman pot and let it rest overnight. Cover and cook at 180°C for 30 minutes, then cook in the uncovered pot for another 30 minutes. Serve with rice and a green salad or baguette.