Onion – Cream – Schnitzel

Ingredients for 4 servings:

• 600 g onion(s)
• 750 g mushrooms
• some oil
• 4 pork schnitzels
• salt and pepper
• 1 tsp marjoram, dried
• 400 g cream
• 1 tsp vegetable broth, instant
• 2 tbsp flour

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the onions and slice them. Trim and slice the mushrooms. Heat the oil in a pan and sear the schnitzels on both sides. Season with salt and pepper and place in an oiled casserole dish. Fry the onions and mushrooms in the frying fat in batches, turning occasionally, until golden brown. Add a little flour and fry briefly. Season with salt, pepper, and marjoram. Deglaze with cream and 1/4 liter of water, stir in the instant broth, and let the sauce reduce slightly. Pour the mushroom sauce over the schnitzels. Cover the dish with aluminum foil and braise in a preheated oven at 200°C for 1 hour. Then remove the aluminum foil and braise uncovered at 175°C for another 30-45 minutes. Serve with pasta or mashed potatoes and a green salad.