Thyme cream meat from the oven

Name: Thyme cream meat from the oven
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 4
Ingredients: 1 kg Onions; 8 Stem(s) fresh thyme; 8 thin pork cutlets (100-120 g each); 6-8 TABLESPOONS Olive oil; 7-10 Tbsp salt, pepper; 1 TEASPOON Grill spice; 7-10 Tbsp Grease; 500 g Whipped cream; 7-10 Tbsp Aluminium foil

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Servings: 4

1 kg Onions
8 Stem(s) fresh thyme
8 thin pork cutlets (100-120 g each)
6-8 TABLESPOONS Olive oil
7-10 Tbsp salt, pepper
1 TEASPOON Grill spice
7-10 Tbsp Grease
500 g Whipped cream
7-10 Tbsp Aluminium foil

Directions

1
The day before peel and finely dice the onions. Wash the thyme, shake dry and scrape the leaves off the stems. Dab the cutlets dry, tap them a little flatter and cut each into 3-4 pieces.
2
Heat about 2 tablespoons of oil in a large frying pan. Fry the escalopes in it in portions on both sides for 2-3 minutes. Season with salt, pepper and some barbecue spices. Put the schnitzel on a plate.
3
Fry the onions in hot frying fat for about 10 minutes until light brown. Season with salt and pepper. Let cool off.
4
Alternatingly 1⁄3 Layer the escalopes and onions in a greased casserole dish, sprinkling each layer with thyme. Cover all ingredients with cream. Close the casserole dish with aluminium foil and chill overnight.
5
Remove aluminium foil the next day. Braise thyme cream meat in the preheated oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer) for approx. 2 hours. Cover if necessary so that the surface does not become too brown.
6
Baguette tastes good with it.