Casserole with chicken schnitzel and mushroom sauce

Ingredients for 4 servings:

• 4 chicken schnitzels or turkey schnitzels
• 3 tbsp oil
• 250 g fresh mushrooms or 2 cans of small, whole mushrooms
• 1 m.-sized onion(s)
• 1 tbsp wheat flour
• 250 g tomatoes from the can or 125 ml ketchup
• 125 ml white wine or vegetable stock
• 200 ml whipped cream or condensed milk
• 4 slice(s) bacon, optional
• salt and pepper
• curry powder
• Fat for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Rinse the schnitzels, pat dry, and season with salt, pepper, and curry powder. Heat the oil in a pan and fry the schnitzels on both sides. Remove from the pan and place them side by side in a greased, shallow baking dish. Slice or chunk the mushrooms, or drain canned mushrooms. Peel the onion, halve it, and cut it into strips. Sauté the onion strips in the fat from the schnitzels in the pan, then add the mushrooms and sauté for about 5 minutes. Dust with flour, top up with tomatoes, wine, and cream, and bring to a boil. Season to taste and pour the sauce over the schnitzels. Bake in a preheated oven at 180°C (top/bottom heat) or 160°C (fan oven) for about 25 minutes. This goes particularly well with tagliatelle, spaetzle, or potatoes. If you like, you can add 4 slices of bacon over the casserole before putting it in the oven, which adds an extra special flavor.