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Ingredients (4 servings)
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600 g Schweinsschnitzel
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100 g Beinschinken
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150 g Emmentaler
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200 ml Schlagobers
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300 g Langkorn Reis
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Salz, Pfeffer, Öl
Preparation
- Preheat the oven to 200 degrees Celsius. Season the pork escalopes with salt and pepper and sear them briefly in a pan with hot oil on both sides.
- Place the meat in a baking dish, top with the ham, pour the heavy cream around it, and cover generously with the Emmental cheese.
- Bake in the hot oven for about 15 to 20 minutes until the cheese is melted and golden brown.
- Meanwhile, cook the rice in lightly salted water according to the package instructions and serve together with the baked escalopes and the sauce.
