Cream Cambozola Schnitzel

Name: Cream Cambozola Schnitzel
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 11
Ingredients: 6 thin pork cutlets (150 g each); 6 discs (approx. 250 g) cooked ham; 1 collar flat leaf parsley; 2 medium-sized onions; 3 TABLESPOONS Butter or margarine; 2 TABLESPOONS Flour; 400 g Whipped cream; 2 TEASPOONS Instant vegetable stock; 400 g Blue cheese (e.g. Cambozola); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp wooden skewers

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 11

6 thin pork cutlets (150 g each)
6 discs (approx. 250 g) cooked ham
1 collar flat leaf parsley
2 medium-sized onions
3 TABLESPOONS Butter or margarine
2 TABLESPOONS Flour
400 g Whipped cream
2 TEASPOONS Instant vegetable stock
400 g Blue cheese (e.g. Cambozola)
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp wooden skewers

Directions

1
Wash the meat, dab dry and cut in half once. Ham likewise halve. Wash the parsley, dab dry and put something aside for garnishing. Spread ham and parsley on one half of each cutlet. Fold the escalopes over once and fix them with wooden skewers.
2
Distribute in a large casserole dish or fat pan. For the sauce, peel and finely dice onions. Heat the fat in a pot and fry the onions. Dust with flour and sauté briefly. Add 500 ml water and cream bit by bit while stirring, bring to the boil and stir in the stock. Simmer for about 5 minutes, stirring from time to time. Remove the rind from the cheese, crumble it, stir in bit by bit. Stir until the cheese is melted. Season to taste with salt and pepper. Pour sauce over the escalopes.
3
Simmer for about 5 minutes, stirring from time to time. Remove the rind from the cheese, crumble it, stir in bit by bit. Stir until the cheese is melted. Season to taste with salt and pepper. Pour sauce over the escalopes. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 45 minutes. Serve garnished with set aside parsley
4
With 12 people: