Potato and cutlet casserole

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook in boiling water for 15-20 minutes. Drain, rinse with cold water, peel and slice. Wash the meat and dab dry. Heat oil in a pan and fry the chops in it on each side for about 2 minutes. Season with salt and pepper. Remove from the pan and set aside. In the meantime clean the mushrooms, wash them if necessary and cut them in half. Fry in the frying fat for 4-5 minutes and season with salt and pepper. For the sauce, peel onion and garlic and dice finely. Heat the fat in a saucepan. Sauté onion and garlic in it. Dust with flour, sweat and deglaze with broth and cream while stirring constantly. Bring to the boil and season to taste with salt and pepper. Layer the meat, potatoes and peas in one large or two medium-sized casserole dishes. Season with salt and pepper. Pour sauce over the casserole and sprinkle with cheese. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 20-25 minutes. Serve garnished with chervil as desired

2. 2

   With 6 people:

3. 3

   With 8 people:

Nutrition Facts

KCAL
740 kcal

CARBS
41 g

FATS
40 g

PROTEINS
51 g