Oven cutlets with Cambozola cream

Name: Oven cutlets with Cambozola cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 4 thin pork cutlets (approx. 150 g each); 4 thin slices of cooked ham; 1/2 bunch flat leaf parsley; 1 TABLESPOON + some butter/margarine; 1 medium onion; 1 heaped tbsp. flour; 200 g Whipped cream; 1 TEASPOON Vegetable broth; 125 g Blue cheese (e.g. Cambozola); 7-10 Tbsp salt, pepper, wooden skewers

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

4 thin pork cutlets (approx. 150 g each)
4 thin slices of cooked ham
1/2 bunch flat leaf parsley
1 TABLESPOON + some butter/margarine
1 medium onion
1 heaped tbsp. flour
200 g Whipped cream
1 TEASPOON Vegetable broth
125 g Blue cheese (e.g. Cambozola)
7-10 Tbsp salt, pepper, wooden skewers

Directions

1
Wash the meat if necessary and pat dry. Cut schnitzel and ham in half crosswise. Wash parsley and pluck off all but a few leaves.
2
Cover each cutlet with ham and parsley. Then fold them over and pin them with skewers. Spread into a large greased casserole dish or fat pan
3
Peel and finely dice the onion and sauté in 1 tbsp. hot fat. Dust with flour and sauté. Stir in 1/4 l water, cream and stock, bring to the boil. Simmer for about 5 minutes. Crumble cheese. Melt bit by bit in the sauce. Season to taste
4
Pour the sauce over the escalopes. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 2) for approx. 45 minutes. Garnish with the rest of the parsley