Cheese-ham-schnitzel au gratin

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Wash and clean the beans. Peel and finely dice the onions. Mushrooms clean, clean and cut into thick slices. Cut small mushrooms in half. Heat 2 tablespoons of oil in a saucepan. Fry 2/3 of the onion cubes in it for 1-2 minutes, then add the beans.

2. 2

   Deglaze with broth. Cover and cook over medium heat for about 25 minutes, stirring occasionally, until soft. Wash the tomatoes and add them about 10 minutes before the end of the cooking time. Dab schnitzel dry and season with salt and pepper.

3. 3

   Heat 1 tablespoon of oil in a large frying pan. Fry the escalopes on both sides, then take them out. Reduce heat. Add mushrooms and 1 tbsp. oil to the pan and fry for 3-4 minutes until golden brown.

4. 4

   After 2-3 minutes add the remaining onion cubes. Season with salt and pepper. Add cream and simmer for about 4 minutes. Grate cheese. First put ham on the escalopes, then sprinkle with cheese.

5. 5

   Put the cutlets on a greased baking tray. Bake on the upper shelf under the grill of the oven or in a preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for 5-8 minutes until golden brown.

6. 6

   Wash the thyme, shake dry and pluck the leaves from 4 stems and chop them finely. Add chopped thyme to the beans and season with salt and pepper. Arrange beans and cutlets and garnish with thyme.

7. 7

   Cream sauce on the side. Baguette tastes good with it.

Nutrition Facts

KCAL
730 kcal

CARBS
16 g

FATS
46 g

PROTEINS
69 g