Schnitzel pan

Name: Schnitzel pan
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 Pork cutlet (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 can(s) (446 ml; separation weight: 260 g) Pineapple in slices; 1 glass (314 ml; separation weight: 170 g) Mushrooms; 400 g Whipped cream; 150 g Fresh cream; 2 TEASPOONS light cream sauce; 1 package dark cream sauce; 7-10 Tbsp Soy sauce

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 Pork cutlet (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 can(s) (446 ml; separation weight: 260 g) Pineapple in slices
1 glass (314 ml; separation weight: 170 g) Mushrooms
400 g Whipped cream
150 g Fresh cream
2 TEASPOONS light cream sauce
1 package dark cream sauce
7-10 Tbsp Soy sauce

Directions

1
Wash the schnitzel and dab dry. Cut in half, season with salt and pepper and place in an ovenproof dish. Drain pineapple and mushrooms. Halve the pineapple slices. Spread mushrooms and pineapple on the cutlets.
2
Mix cream, crème fraîche, light and dark sauce powder. Season with salt, pepper and soy sauce. Pour over the escalopes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes. Tastes good with parsley rice