Goal scorer chili schnitzel

Name: Goal scorer chili schnitzel
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 1 can(s) or glass (850 ml) small, whole mushrooms; 2 vegetable onions (800-1000 g); 1.2 kg Pork escalope; 400 g Whipped cream; 2 (180 ml each) Bottles Hot Chili Sauce; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 150-200 g grated medieval Gouda cheese; 7-10 Tbsp Parsley

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

1 can(s) or glass (850 ml) small, whole mushrooms
2 vegetable onions (800-1000 g)
1.2 kg Pork escalope
400 g Whipped cream
2 (180 ml each) Bottles Hot Chili Sauce
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
150-200 g grated medieval Gouda cheese
7-10 Tbsp Parsley

Directions

1
Drain the mushrooms on a sieve. Peel and halve the vegetable onions and cut them into half rings. Wash cutlets, dab dry and cut into strips. Mix meat, mushrooms and vegetable onions and put them into an oven dish. Mix cream, chilli sauce, some salt and cayenne pepper.
2
Pour the sauce over the meat mixture and place covered in the refrigerator overnight. Remove the mould from the fridge in good time and preheat the oven about 10 minutes before kick-off (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3). Sprinkle the casserole with cheese and braise in the oven for about 45 minutes. Serve sprinkled with parsley. Serve with fresh baguette
3
Tip: You can also put the casserole in the oven immediately