Baked schnitzel in crème fraîche cream sauce

Ingredients for 2 servings:

• 2 schnitzels (chicken, turkey or pork)
• 2 large carrots
• 3 spring onions
• ½ cup crème fraîche with herbs
• ½ cup sour cream
• 200 ml cream
• 100 g cheese, sliced ​​or grated, as desired
• 1 onion(s)
• 2 tbsp white wine
• 1 dashes lemon juice
• Salt, possibly herbal salt
• pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Peel the carrot and cut into thin slices. Slice or ring the spring onions, and dice the onion. Season the meat with salt and pepper (you can use herb salt instead of plain salt if you like) and sear briefly on both sides. Add the diced onions and cook, then add the carrot and spring onions. After a short time, reduce the heat (medium is sufficient) and cook for about 5 minutes, turning the meat halfway through. Then add the cream, sour cream, and crème fraîche and stir briefly. Refine with white wine and lemon juice, and season again if desired. Now empty the entire contents of the pan into a baking dish and cover completely with cheese. Bake in the oven at 200°C (top/bottom heat) for about 20 to 30 minutes (depending on the desired browning). We like to serve this with croquettes, but rice or spaetzle also go very well.