Schnitzel on toast

Ingredients for 4 servings:

• 4 pork schnitzels
• salt and pepper
• 4 tbsp flour
• 2 eggs
• 100 g breadcrumbs
• 200 g porcini mushrooms
• 2 spring onions
• 8 slices of wholemeal toast
• 3 tbsp clarified butter
• 4 tbsp cream
• 150 g cheese (Emmental), in one piece

Instructions

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

Baked!

Preheat the oven to 200°C (180°C fan-assisted oven). Flatten the schnitzels, season, and cut in half. Place the flour, beaten eggs, and breadcrumbs on three separate plates and toss the schnitzels one at a time. Fry the schnitzels in 2 tablespoons of heated clarified butter for about 5 minutes on each side until golden brown, then remove. Place the slices of toast on a greased baking sheet. Place the schnitzels on top. Clean, grate, and dice the mushrooms. Clean, wash, and slice the spring onions. Heat the remaining clarified butter and sauté the onions and mushrooms in it. Season and mix with the cream. Spread the mushroom mixture over the schnitzels. Slice the cheese and scatter over the top. Bake in the oven for about 15 minutes.