Schnitzel au gratin in a bed of vegetables

Name: Schnitzel au gratin in a bed of vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Broccoli; 2-3 (approx. 250 g) Carrots; 1 medium onion; 7-10 Tbsp salt, white pepper; 4 pork cutlet, 2-3 tablespoons of oil (approx. 150 g each); 200 g Whipped cream; 2 (approx. 80 g) Discs; 7-10 Tbsp cooked ham; 75-100 g Emmental cheese; 1 TABLESPOON sauce thickener; 2 TABLESPOONS Breadcrumbs; 1 tablespoon (20 g) Butter

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Broccoli
2-3 (approx. 250 g) Carrots
1 medium onion
7-10 Tbsp salt, white pepper
4 pork cutlet, 2-3 tablespoons of oil (approx. 150 g each)
200 g Whipped cream
2 (approx. 80 g) Discs
7-10 Tbsp cooked ham
75-100 g Emmental cheese
1 TABLESPOON sauce thickener
2 TABLESPOONS Breadcrumbs
1 tablespoon (20 g) Butter

Directions

1
Clean or peel and wash broccoli and carrots. Cut broccoli into florets and carrots into thin slices. Peel and finely dice onion
2
Put broccoli and carrots in about 3/8 l boiling salted water. Cover and cook for about 5 minutes. Drain the vegetables, catch the vegetable water
3
If necessary, wash the escalopes and pat them dry. Heat oil in a pan. Fry the escalopes briefly on each side. Season with salt and pepper. Take them out. Place in a large flat casserole dish with broccoli and carrots
4
Sauté onion in the frying fat. Deglaze with vegetable water and cream. Bring to the boil and simmer for about 3 minutes. Cut ham into strips. Grate cheese. Stir 50 g cheese into the sauce. Thicken sauce with sauce thickener if necessary and season with salt and pepper. Add ham to the sauce
5
Pour sauce over the escalopes. Sprinkle with remaining cheese and breadcrumbs. Spread butter in flakes on top. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 15-20 minutes. Boiled potatoes taste good with it