Gypsy cream cutlet

Name: Gypsy cream cutlet
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Pork cutlet (approx. 150 g each); 2 TABLESPOONS Oil; 250 g Mushrooms; 1 Stalk leek (leek); 2 stem(s) Marjoram; 1 (250 g) Bottle of gipsy sauce; 200 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Long grain rice

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Pork cutlet (approx. 150 g each)
2 TABLESPOONS Oil
250 g Mushrooms
1 Stalk leek (leek)
2 stem(s) Marjoram
1 (250 g) Bottle of gipsy sauce
200 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Long grain rice

Directions

1
Wash the schnitzel and dab dry. Heat 1 tablespoon of oil in a pan. Fry escalopes on both sides until light brown. Clean, clean and quarter the mushrooms. Clean, halve, wash, halve again and cut into strips of about 1 cm width.
2
Heat 1 tablespoon of oil in a frying pan and fry the vegetables briefly at a very high heat. Spread half of the vegetables in the casserole dish. Put the cutlets in it. Spread the rest of the vegetables around the meat. Wash the marjoram, remove the leaves and chop finely.
3
Mix the gypsy sauce, cream and marjoram and possibly season to taste with a little salt and pepper. Pour the sauce over the meat and vegetables. In the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: stage
4
Bake from the bottom for approx. 45 minutes until golden brown. Prepare rice in boiling salted water according to instructions on the packet. Serve the rice with the Gypsy Cream Schnitzel.