| CREAM-SCHNITZEL CASSEROLE
9 onions
12 ounces of fresh mushrooms (do not use stems)
12 small medium pork cutlets, boneless
1-2 pints of whipping cream
2 eggs
8 ounces of plain bread crumbs
Corn oil
Salt
Pepper |
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Chop the onions into M & M size pieces; sauté onions in pan (in corn oil) until golden or slightly brown. Cut mushrooms in pieces (do not use stems) and add to onions. Also add salt and pepper and sauté for another five or so minutes. Then put onions and mushrooms in separate bowl and let cool. Salt and pepper pork cutlets; roll in stirred raw eggs (yolk and white); then roll in bread crumbs. Fry in pan (in corn oil) until bread crumb crust is dark golden to brown (renew oil in the pan after every 3-4 cutlets); then put on plate and let cool. Using 1/3 of the onion-mushroom mix cover bottom of casserole dish, adding 1/3 of the whipping cream. Put in first layer of fried pork cutlets, cover with onion-mushroom mix and whipping cream. Put in second layer of fried pork cutlets, cover with onion-mushroom mix and whipping cream. Cover casserole with aluminum foil and refrigerate. (It doesn't matter how long - 1/2 hour or overnight, the latter being better). Place the casserole in oven and bake at 350ºF. for 60 minutes. Take out and serve. Serve with green beans (as a salad or cooked) and rice. |
