Oven-Schnitzel Jäger Art (Hubertus-Schnitzel)

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Directions

1. 1

   Cut the bacon into cubes. Clean mushrooms, possibly wash and halve. Clean the leek, wash and cut into rings. Peel and finely dice onion. Wash the meat and dab dry. Heat the oil in a large pan and fry the meat for 2-3 minutes on each side

2. 2

   Remove from the pan. Put the bacon into the hot pan, leave it out, take it out. Add the mushrooms and fry them while turning. Add onion and leek, fry while turning. Add bacon again. Season with salt and pepper. Take off approx. 1 tbsp. and put aside

3. 3

   Deglaze with cream, bring to the boil again and season vigorously with salt and pepper. Put the cutlets into an ovenproof dish. Spread creamed vegetables over it. Close the mould well (if necessary with aluminium foil) and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 3/4 hours

4. 4

   In the meantime, roast the hazelnut leaves in a pan without fat, turning them until golden yellow and take them out. Grate cheese finely. Peel the potatoes, wash them thoroughly and cook them in boiling salted water for about 25 minutes

5. 5

   Remove the lid or aluminium foil from the mould, spread the cheese evenly on the top and bake at the same temperature for a further 20-25 minutes. Wash parsley, shake dry and chop finely

6. 6

   Heat milk and butter in a pot. Drain the potatoes, steam briefly, mash with a potato masher and allow the milk-butter mixture to run in. Season to taste with nutmeg and salt. Take the casserole out of the oven, sprinkle with parsley and vegetables put to one side. Add mashed potatoes in a small bowl

Nutrition Facts

KCAL
1180 kcal

CARBS
41 g

FATS
80 g

PROTEINS
72 g