Black Forest Schnitzel with gratin
easy
90 mins
90 mins
Ingredients
- 750 g Potatoes, fat (form)
- 1 Garlic clove
- 150-200 g Whipped cream
- 150 ml Milk
- 7-10 Tbsp salt, white pepper, nutmeg
- 50 g Emmental cheese
- 8 thin pork cutlets (à approx. 100 g)
- 8 discs Black Forest Ham (approx. 10 g each)
- 2-3 TABLESPOONS flour, 1 egg
- 3-4 Tbsp breadcrumbs, 4-5 tablespoons oil
- 7-10 Tbsp a few squirts of lemon juice
- 1 medium onion
- 2 TABLESPOONS White wine vinegar, sugar
- 1 Lettuce
- 100 g cherry tomatoes
- 7-10 Tbsp wooden skewers
Directions
- 1
Peel and wash the potatoes, cut them into thin slices or plane them. Layer in a greased flat casserole dish (approx. 24 cm Ø). Peel garlic and chop finely. Mix with cream and milk. Season with salt, pepper and nutmeg. Pour over the potatoes and grate cheese over them. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 45-50 minutes
- 2
Dab the schnitzel dry, possibly knock it a little flatter. Cover each cutlet with 1 slice of ham and pin it in place. Turn escalopes first in flour, then in whisked egg, finally in breadcrumbs. Fry in 2 tablespoons of hot oil for 2-3 minutes on each side. Season with lemon, salt and pepper
- 3
Peel and chop the onion. Mix with vinegar, salt, pepper, 1 pinch of sugar and 2-3 tablespoons of oil. Clean and wash the salad. Wash tomatoes, cut into slices. Mix salad ingredients and marinade. Arrange everything
Nutrition Facts
780 kcal
38 g
40 g
62 g
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