Schnitzel casserole with chilli sauce

Name: Schnitzel casserole with chilli sauce
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 200 g small mushrooms; 2 Onions; 600 g Pork escalope; 1 TABLESPOON Öl, 2 Tbsp Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper, cayenne pepper; 200 g Whipped cream; 1 (180 ml) bottiglia di salsa al peperoncino; 100 g Comté cheese; 1⁄2 Federation Parsley

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

200 g small mushrooms
2 Onions
600 g Pork escalope
1 TABLESPOON Öl, 2 Tbsp Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper, cayenne pepper
200 g Whipped cream
1 (180 ml) bottiglia di salsa al peperoncino
100 g Comté cheese
1⁄2 Federation Parsley

Directions

1
Clean the mushrooms, wash them if necessary. Peel and halve onions and cut them into thin strips. Dab schnitzel dry, cut into strips.
2
Heat the oil in a frying pan. Fry the escalope strips for 3-4 minutes. Season with salt and pepper. Put into an ovenproof dish.
3
Melt the butter in the frying fat. Fry the mushrooms and onions for about 5 minutes. Season with salt and pepper. Put them into the form and mix with the escalope strips.
4
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3). Mix cream, chilli sauce, some salt and cayenne pepper. Pour over the casserole. Grate the cheese over the casserole.
5
Bake in a hot oven for 30-35 minutes. Wash parsley, shake dry, cut into strips and sprinkle over the finished casserole. Serve with farmhouse bread.