Baked schnitzel

Ingredients for 4 servings:

• 300 g mushrooms
• 1 can peas and carrots
• 250 g onion(s)
• 1 kg pork schnitzel or turkey schnitzel
• 2 cups of cream
• 450 g crème fraîche
• 200 g cheese, grated
• some oil and butter for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 13 hours 30 minutes

for a casserole dish

Cut the schnitzel into equal-sized pieces, season with salt and pepper. Brown them in a pan in hot oil. Slice the onions and sauté them in butter in a second pan until translucent. Allow both to cool. Place the schnitzel in a baking dish and scatter the onions on top. Distribute the peas and carrots in the baking dish. Finely chop the mushrooms and distribute them as well. Whisk the crème fraîche with the cream. Season with pepper, salt and herbs and pour over the dish. Refrigerate overnight. The next day, add a little more cream if desired and sprinkle with cheese. Bake in a preheated oven at approximately 170 degrees Celsius (convection oven) for 1 hour. A farmer’s baguette makes a perfect side dish.