Baked schnitzel

Ingredients for 6 servings:

• 6 schnitzels, long
• 250 g cooked ham
• 3 large onions
• 500 g cream
• 500 g mushrooms, fresh
• 2 garlic cloves
• 2 tbsp clarified butter
• salt and pepper
• e.g. breadcrumbs
• 1 egg(s)
• Butter for the mold

Instructions

Working time approx. 50 minutes; Rest period approx. 12 days; Cooking/baking time approx. 30 minutes; Total time approx. 12 days 1 hour 20 minutes

Cut 6 long schnitzels in half and season with salt and pepper. To coat, first dip them in the egg, then in the breadcrumbs. Heat 2 tablespoons of clarified butter, fry the schnitzels in it, about 4 minutes on each side, then place them on kitchen paper. Dice 3 large onions and fry them in the frying fat. Add 250g of diced cooked ham, and fry briefly. Butter a baking dish, place the schnitzels in it, and spread the onion and ham mixture on top. Mix 500g of cream, 2 crushed garlic cloves, a little salt and pepper, and pour over the mixture. The dish should be left to stand in the refrigerator for a while, ideally overnight. Before putting it in the oven, clean 500g of fresh mushrooms, slice them, fry them briefly, and add them to the pan. Bake at 200°C for about 30-40 minutes. Meanwhile, ladle the cream over the dish 2-3 times with a small ladle. It goes well with baguette or potato croquettes and salad.