Juicy schnitzel pizza

Name: Juicy schnitzel pizza
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 3 vegetable onions (approx. 1,2 kg); 7-10 Tbsp Grease; 6–8 Pork cutlet (approx. 150 g each); 7-10 Tbsp salt, pepper; 500 g Mett; 1 large stick of leek (leek); 4 big tomatoes; 1 can(s) (850 ml) Mushrooms in slices; 1 collar Chives; 1⁄2 Federation Parsley; 300 g young Gouda in slices; 400 g Whipped cream; 1 package Pepper sauce and cream sauce for roast

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

3 vegetable onions (approx. 1,2 kg)
7-10 Tbsp Grease
6–8 Pork cutlet (approx. 150 g each)
7-10 Tbsp salt, pepper
500 g Mett
1 large stick of leek (leek)
4 big tomatoes
1 can(s) (850 ml) Mushrooms in slices
1 collar Chives
1⁄2 Federation Parsley
300 g young Gouda in slices
400 g Whipped cream
1 package Pepper sauce and cream sauce for roast

Directions

1
Peel onions and cut them into rings. Line a greased fat pan with them. Dab schnitzel dry. Season with salt and pepper and place on the onion rings. Spread mince on the escalopes.
2
Clean, wash and cut the leek into rings. Wash and slice the tomatoes. Drain mushrooms. Wash the herbs. Cut chives into small rolls, chop parsley. Cover meat with leek, tomatoes, mushrooms and half of the herbs.
3
Cover with cheese.
4
Bake the schnitzel pizza in a preheated oven (electric cooker: 250 °C/circulating air: 225 °C/gas: see manufacturer) for approx. 45 minutes.
5
Mix the cream with all the sauce powder and pour over the escalopes approx. 10 minutes before the end of the cooking time and continue to bake. Sprinkle with remaining herbs.