What are we cooking today? Schnitzel topped with melted Camembert or Brie, finished with a spoonful of lingonberry or cranberry sauce. This delicious German-style dish is perfect for dinner and surprisingly easy to prepare. While its exact regional origin in Germany is unclear, the combination of breaded pork schnitzel, ham, creamy cheese and a rich béchamel-style sauce is authentically comforting. Give it a try—happy cooking!
Ingredients Schnitzel with Camembert
(4 servings – 2 schnitzel per serving)
8 pork schnitzel
salt and freshly ground pepper, to taste
2–3 tbsp all-purpose flour
4 tbsp oil (for frying)
4 slices cooked ham
125 g Camembert or Brie, thinly sliced
8 tsp cranberry or lingonberry sauce (choose one without added sugar or preservatives)
Béchamel-style Sauce
50 g butter
40 g all-purpose flour
500 ml heavy cream
250 ml vegetable or beef broth (instant or homemade)
1 tsp mustard (preferably a German-style mustard)
salt and pepper, to taste
250 g mushrooms, fresh or canned (small mushrooms work well)
Cooking Instructions Schnitzel with Camembert
– Rinse the pork schnitzel and pat dry. If desired, lightly pound to even thickness. Season both sides with salt and pepper and dredge in flour until evenly coated.
– Heat oil in a skillet over medium-high heat and brown the schnitzel briefly on both sides until golden.
– Transfer the browned schnitzel to an ovenproof baking dish.
– Halve the slices of ham if they are large, and cut the Camembert or Brie into thin slices.
– Place a slice of ham on each schnitzel, then top with cheese. If using cranberry or lingonberry sauce, add about 1 tsp on top of the cheese.
Sauce
– In a saucepan, melt the butter over medium heat. Add the flour and cook while stirring until the roux turns light golden.
– Gradually whisk in the heavy cream and broth a little at a time to prevent lumps. Bring to a gentle boil, then reduce heat and simmer for 4–5 minutes until slightly thickened.
– Stir in the mustard and season with salt and pepper to taste.
– Prepare the mushrooms: drain canned mushrooms or clean fresh ones; slice if desired. Add the mushrooms to the sauce and heat through.
– Pour the mushroom sauce evenly over the schnitzel in the baking dish.
– Bake in a preheated oven at 350°F (175°C) for about 30–35 minutes. If your oven wasn’t preheated, 320°F (160°C) can be used as a guideline; adjust baking time as needed until the cheese is melted and the sauce is bubbling.
Serve the schnitzel with pasta, fried potatoes, or crusty fresh bread and an extra spoonful of lingonberry or cranberry sauce, if desired.
Source: chefkoch.de