Schnitzel casserole with chanterelles and leek

Name: Schnitzel casserole with chanterelles and leek
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 250 g small chanterelles; 500 g Leeks (leek); 75–100 g Gouda; 2 TABLESPOONS Oil; 4 small pork cutlets (approx. 125 g each); 7-10 Tbsp salt and pepper; 7-10 Tbsp Nutmeg; 1 TEASPOON dried marjoram; 200 g Whipped cream; 1 TEASPOON clear broth (instant); 3 TABLESPOONS dark sauce thickener; 1 kg Potatoes; 200-250 ml Milk; 1 TABLESPOON Butter; 7-10 Tbsp Aluminium foil

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

Main dish,hearty,piquant,very easy,Vegetables,Mushrooms,Meat,casserole,Pork,Schnitzel

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

250 g small chanterelles
500 g Leeks (leek)
75–100 g Gouda
2 TABLESPOONS Oil
4 small pork cutlets (approx. 125 g each)
7-10 Tbsp salt and pepper
7-10 Tbsp Nutmeg
1 TEASPOON dried marjoram
200 g Whipped cream
1 TEASPOON clear broth (instant)
3 TABLESPOONS dark sauce thickener
1 kg Potatoes
200-250 ml Milk
1 TABLESPOON Butter
7-10 Tbsp Aluminium foil

Directions

1
Clean and clean the mushrooms. Clean, wash and cut leek into rings. Grate cheese.
2
Preheat oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2). Heat oil in a pan. Fry the escalopes briefly on each side. Season with salt, pepper and marjoram and place in a flat casserole dish.
3
Fry the mushrooms in hot frying fat over high heat, fry the leek briefly. Season with salt and pepper. Stir in 200 ml water, cream and stock. Bring to the boil, thicken with sauce thickener and season to taste.
4
Pour everything over the escalopes, sprinkle evenly with cheese. Close the mould with aluminium foil and braise in a hot oven for about 1 1/2 hours. After 1 hour remove the foil and braise open to the end.
5
In the meantime, peel, wash and roughly dice the potatoes. Cook in salted water for about 20 minutes. Drain. Add milk and butter, warm up and mash everything finely. Season the puree with salt and nutmeg.
6
Dress everything.