Baked Peach Schnitzel with Mushrooms

Preparation:

1. Let the peach halves drain for a long time !!!! Wash the schnitzel and pat dry. Season well with salt and pepper. (The peaches in the sugar-coated peaches compensate for the heat.) Peel and dice the onions and slice the well-drained halves of the peach into wedges.

Here we go:

1. Heat the pan with oil. Almost fry the schnitzel in the hot oil. Preheat the oven to approx. 200 ° C. Set aside the almost cooked schnitzel on a baking sheet lined with baking paper. Fry the mushrooms in the remaining frying fat and shortly afterwards add the onions and let them become translucent. If necessary, season onions and mushrooms.
2. Now quickly cover the schnitzel with the peach wedges and use the cheese as a lid for the schnitzel. The cheese can completely cover the whole schnitzel. Put the baking sheet in the oven for about 10 minutes (lower third) and let the cheese melt. Take out of the oven and arrange on plates. In the absence of an alternative, we had the mushrooms as a side dish. We had french fries with it today. If you like, you can also sprinkle a little parsley over the schnitzel.

Something with acid goes well with it as a vegetable, e.g .:

1. a.) a fresh salad b.) Pickled beetroot c.) Pickles