Hunter's Schnitzel Casserole

Name: Hunter's Schnitzel Casserole
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 750 g Mushrooms; 1 Onion; 125 g cherry tomatoes; 4 (175 g each) Pork escalope; 50 g Flour; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 3 TABLESPOONS Oil; 4-6 Juniper berries; 1-2 Bay leaves; 1 TEASPOON dried marjoram; 1/4 TEASPOON Sweet peppers; 1 TEASPOON Tomato paste; 300 ml Vegetable broth (instant); 200 g Whipped cream; 4 discs (10 g each) smoked streaky bacon; 7-10 Tbsp Marjoram

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

750 g Mushrooms
1 Onion
125 g cherry tomatoes
4 (175 g each) Pork escalope
50 g Flour
7-10 Tbsp Salt
7-10 Tbsp black pepper
3 TABLESPOONS Oil
4-6 Juniper berries
1-2 Bay leaves
1 TEASPOON dried marjoram
1/4 TEASPOON Sweet peppers
1 TEASPOON Tomato paste
300 ml Vegetable broth (instant)
200 g Whipped cream
4 discs (10 g each) smoked streaky bacon
7-10 Tbsp Marjoram

Directions

1
Clean and sanitize the mushrooms. Peel and finely chop the onion. Wash and halve the tomatoes. Wash the meat and dab dry with kitchen paper. Put 30 g flour in a deep plate, mix with salt and pepper.
2
Turn the meat in it, lightly beat off the flour. Heat the oil in a large frying pan and fry the meat for about 2 minutes on each side. Remove from the pan and set aside. Add the mushrooms to the frying fat and fry well all around.
3
Add the onion and fry briefly. Add juniper, bay leaf and marjoram. Season with salt, pepper and paprika. Stir in tomato paste, dust with 20 g flour, sauté and gradually add stock and cream.
4
Bring to the boil and season again with salt and pepper. Add the tomatoes. Put the cutlets into an ovenproof dish, spread the chasseur sauce evenly over them and cover with bacon. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 1 hour.
5
Cover after approx. 30 minutes. Serve the casserole garnished with marjoram.