Sometimes you crave something hearty. Really, really hearty. In such cases, we suggest turning to our weighty veal schnitzel casserole. With its rich and foresty delights, it will feel as if you’ve just walked into one of Grimm’s fairytales. On some nights, that’s just the enchantment you need.
How to Make Our Delicious Veal Schnitzel Casserole
Traditionally, veal schnitzel is believed to originate from Austrian cuisine . Here it is often generously covered in a hearty mushroom sauce, which is known as ‘hunter’s sauce’. This pairing has been recorded in various recipes and cookbooks for well over two hundred years. There must be something magic in that combination, because it surely makes for such a satisfying blend of earthy, meaty, and creamy!
Today we are decided to add some weight to this recipe with our veal schnitzel casserole, simply because sometimes the hunger, mood, and cravings demand it! Our basic principle: Let the schnitzel and sauce bake together. Begin by simply searing the veal cutlets beforehand in a pan. Once lightly browned it’s time to tackle the sauce.
To make the sauce: First, fry the mushrooms until golden brown, add the onions and garlic. Once fragrant, deglaze with white wine, and finally add heavy cream, mustard, and a strong broth. Layer the mushroom sauce and cutlets in a casserole dish and generously sprinkle with cheese. In no time at all, your casserole is ready to be the perfet match for any big appetite. If you’re looking to add some accompaniment to your meal, we suggest mashed potatoes or fresh bread to pair. Of course though, our veal schnitzel casserole does just right all by its lonesome too. No matter which way you serve it, we are sure you will enjoy!
Are hearty casseroles your thing? Then you’ve come to the right place! We have put together a delicious selection of oven dishes that you can feast on to your heart’s content. How about our bread casserole with bacon or chicken noodle casserole? Our chicken and broccoli casserole with feta is also truly something to write home about.
Veal Schnitzel Casserole
Ingredients
- 4 veal cutlets about 5½ oz each
- salt & pepper
- 1 tbsp neutral oil for frying
- 3 cups cremini mushrooms (10.5 oz.)
- 1 onion
- 1 garlic clove
- ⅓ cup white wine
- ⅓ cup beef broth
- ¾ cup heavy cream
- ⅔ cup vegetable or beef broth
- 1 tsp mustard
- 1½ cup shredded cheese e.g., Emmental or Gouda
Instructions
- Preheat oven to 400°F.
- Season the cutlets with salt and pepper. In a pan, fry in some neutral oil over high heat for about 2 minutes per side – they should only be lightly browned. Remove them from the pan.
- Clean the mushrooms and slice them. Finely dice the onion and garlic.
- Fry the mushrooms in the cutlet pan until lightly browned. Add the onion and garlic and sauté until translucent.
- Deglaze with white wine and broth and let it reduce briefly. Stir in the heavy cream, broth, and mustard and let everything simmer gently for 5 minutes. Season with salt and pepper.
- Set the seared cutlets in a casserole dish and pour the mushroom sauce over them.
- Sprinkle the cheese evenly over the top and bake the casserole for 20-25 minutes, or until the cheese is golden brown. Serve and enjoy!