Thyme cream meat
very easy
195 mins
195 mins
Ingredients
- 1 kg Onions
- 8 Stem(s) fresh thyme, alternatively approx. 1 tablespoon dried thyme
- 8 thin pork cutlets (100-120 g each)
- 6-8 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Grill spice
- 500 g Whipped cream
- 7-10 Tbsp Aluminium foil
Directions
- 1
Peel and chop the onions. Wash the thyme, shake dry and scrape the leaves off the stems. Chop the thyme if necessary. Dab the cutlets dry and tap them a little flatter. Cut the schnitzel into 3-4 pieces
- 2
Heat about 2 tablespoons of olive oil in a large frying pan. Fry the escalopes in portions for 2-3 minutes, turning them over, and finally season with salt, pepper and some barbecue spices. Place the finished schnitzels on a plate. Lightly brown the onions in hot frying fat for about 10 minutes. Stir in between and finally season with salt and pepper. Let the onions cool down
- 3
Place one layer of escalopes in an ovenproof dish and place a layer of onions on top. Sprinkle with thyme and repeat this procedure until all the cutlets, onions and thyme are used up. Add so much cream until everything is covered. Cover and leave to stand overnight in the refrigerator
- 4
The next day, braise in a preheated oven, 2nd rail from below or lowest rail (electric cooker: 150 °C/ circulating air: 125 °C/ gas: see manufacturer) for approx. 2 hours. If necessary, cover with aluminium foil at the end if the surface becomes too brown
- 5
waiting time approx. 12 1/2 hours
Nutrition Facts
530 kcal
10 g
39 g
33 g
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