German Schnitzel Gratin
A German-inspired take on French cuisine, this Schnitzel Gratin combines crispy breaded pork with a rich, creamy bechamel sauce.
Ingredients
- ●4 Pork cutletsthinly sliced
- ●1 cup Bread crumbsfreshly grated Parmesan
- ●4 tablespoons Butterunsalted
- ●1 cup All-purpose flourfor breading
- ●1 Eggbeaten
- ●1/2 cup Milkwhole
- ●1 cup Bechamel saucesee below for recipe
- ●1 cup Grated Gruyère cheesefor topping
- ●1/4 cup Fresh parsleychopped
- ● Saltto taste
- ● Black pepperto taste
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Season the pork cutlets with salt and black pepper.
- 3
In a shallow dish, mix together the flour, a pinch of salt, and a few grinds of black pepper.
- 4
Dip each cutlet in the flour mixture, coating both sides evenly.
- 5
Dip the floured cutlet in the beaten egg, making sure to coat it completely.
- 6
Finally, roll the egg-coated cutlet in the bread crumb mixture to coat, pressing the crumbs gently onto the meat to ensure they stick.
- 7
Heat 2 tablespoons of butter in a large skillet over medium-high heat.
- 8
Add the breaded cutlets to the skillet and cook for 2-3 minutes on each side, or until golden brown and cooked through.
- 9
Transfer the cooked cutlets to a baking dish and spoon some of the bechamel sauce over the top of each cutlet.
- 10
Sprinkle the grated Gruyère cheese over the top of each cutlet.
- 11
Transfer the baking dish to the preheated oven and bake for 15-20 minutes, or until the top is golden brown and the sauce is bubbly.
- 12
Remove the dish from the oven and sprinkle with chopped parsley.
- 13
Serve immediately and enjoy!