Gratinated Hawaii-Schnitzel Towers
easy
45 mins
45 mins
Ingredients
- 8 Pork cutlet (approx. 50 g each)
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 (approx. 800 g) small pineapple
- 400 g small mushrooms
- 1 Onion
- 1/2 Pot of thyme
- 1 TABLESPOON Butter or margarine
- 1 TABLESPOON Flour
- 150 g Fresh cream
- 120 g cooked ham in thin slices
- 8 discs (20 g each) Cheddar cheese
- 7-10 Tbsp Cocktail cherries and thyme
Directions
- 1
Wash the schnitzel, dab dry, tap flatter. Heat oil. Fry the escalopes in it one after the other on each side for 1-2 minutes, remove. Season with salt and pepper. Peel pineapple and cut into thin slices. Cut out the stalk, halve the slices and turn them briefly in hot frying fat.
- 2
Clean, clean and slice the mushrooms. Peel and finely dice onion. Wash and chop the thyme. Melt the fat. Fry onion and mushrooms for about 5 minutes. Season with salt and pepper, dust with flour. Deglaze with 250 ml water, bring to the boil while stirring. Add thyme, stir in crème fraîche, season with salt and pepper. Layer cutlets, mushroom cream, pineapple and cooked ham close together in a large casserole dish. Finish with cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 5-7 minutes.
- 3
Season with salt and pepper, dust with flour. Deglaze with 250 ml water, bring to the boil while stirring. Add thyme, stir in crème fraîche, season with salt and pepper. Layer cutlets, mushroom cream, pineapple and cooked ham close together in a large casserole dish. Finish with cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 5-7 minutes. Serve garnished with cocktail cherries and thyme. Serve with rice
Nutrition Facts
570 kcal
19 g
35 g
44 g
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