Schnitzel 'Special' with sheep's cheese

Ingredients for 4 servings:

• 4 pork schnitzels, each 150 g
• 2 tbsp flour
• 1 onion(s)
• 2 garlic cloves
• 100 g whipped cream
• 1 tsp vegetable broth
• 5 tbsp brandy (e.g. Metaxa)
• 100 g sheep’s cheese, soft
• Paprika powder, sweet
• rosemary
• Spice mix (gyros seasoning salt)
• Thyme
• 400 ml water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Our favorite schnitzel recipe

Season the meat with pepper and gyro salt. Coat in flour, then lightly pat dry. Heat 2-3 tablespoons of oil in a large non-stick pan and fry the meat for about 3 minutes on each side. Wash and pick the herbs. Peel and finely dice the onion and garlic. Remove the meat (reserve the cooking fat) and place them side by side in a large ovenproof dish. Fry the onion and garlic in the hot cooking fat until translucent, then add the herbs. Stir in 400 ml water, cream, and vegetable stock. Bring to a boil and simmer for about 6-8 minutes. Season the sauce with brandy, salt, pepper, and paprika, then pour over the schnitzels. Crumble the feta cheese and sprinkle on top. Bake in a preheated oven (electric stove: 225°C, fan: 200°C, gas mark 4) for about 10-12 minutes. Serve with French fries or flatbread and a Greek salad.