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Baked onion schnitzel with balsamic vinegar

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Ingredients for 4 servings:

  • 4 pork schnitzels
  • 2 large onions
  • 250 ml milk
  • 2 tsp balsamic vinegar
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

a lighter dish, as the milk-based sauce does not become too fatty

Preheat the oven to 200°C (top and bottom heat). Pound the schnitzels, not too thin, season with salt and pepper, and sear well on both sides. Then layer them in a small baking dish—they can also be stacked slightly on top of each other. Slice the onion into rings, fry until light brown, and deglaze with milk. Stir in the balsamic vinegar and season with salt and pepper. Pour the mixture over the schnitzels, ensuring each piece gets enough onion, and bake in the oven for about 30 minutes—don’t worry if the onions get a little browned. Serve with spaetzle (noodles) or boiled potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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