Greek schnitzel casserole
Today's #recipe is Greek in nature and comes with a particularly tender schnitzel thanks to the slow baking. The sauce is quickly prepared in the #Thermomix® and together the ingredients make a real treat for the palate.
Bon appétit from the #country house team.
INGREDIENTS
- 8 slices of pork cutlet or turkey
- 1 onion cut into rings
- 5 slices of salami
- 2 whole tomatoes for decoration
- 400 g grated Gouda cheese
- 3 cloves garlic
- 500 g tomatoes, strained
- 100 ml water
- 1 teaspoon vegetable stock instant or homemade
- 1 tbsp herb butter seasoning
- 1/2 tsp thyme
- 1/2 tsp oregano
- 100 ml liquid cream
- 30 g flour or cornflour/starch
- 1/2-1 pack cream cheese e.g. Buko "India"
- Pepper to taste
- salt
- Gyro seasoning
INSTRUCTIONS
Preheat the oven to 200°. Season the escalopes with pepper, salt, oregano and gyros seasoning and arrange in the baking dish. Cut the salami into small pieces, slice the tomatoes and slice the onions into rings and spread over the meat. Place the Gouda pieces in 2 stages in the Thermomix® for 4 seconds/speed setting 5-6 and decant. Now crumble approx. 100 g of cheese over the escalopes. Crush the garlic for 3 seconds/speed setting 5, add the tomato purée, vegetable stock, thyme, oregano, cream and flour and mix everything for 3 seconds/speed setting 2. Then add the water and cream cheese and bring everything to the boil for 7-8 minutes / 100° / reverse/ speed 2. Pour the finished mixture over the escalopes and sprinkle with the remaining cheese. Cook the casserole at 180° hot air for 25-30 minutes.
RECIPE NOTES:
Pasta and an iceberg salad with feta pieces make a suitable side dish.
