Baked schnitzel with vegetables

Ingredients for 4 servings:

• 4 large pork schnitzels
• some flour
• 1 jar mushrooms, possibly fresh ones
• 4 large tomatoes, cut into rings
• 3 large onions, half diced and half cut into rings
• 2 cloves garlic
• 300 ml cream
• 200 ml vegetable stock
• 100 ml milk
• 1 pinch(s) of salt and pepper
• 1 pinch(s) paprika powder
• 1 dash of Worcestershire sauce
• 150 g Parmesan
• ½ pack of brunch
• Oil, for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Schnitzel topped with tomatoes, mushrooms, onions and a delicious sauce

Season the schnitzel and coat in flour. Place in a lightly oiled baking dish. Whisk together the cream, broth, milk, brunch, and seasonings, including Worcestershire sauce and garlic, until smooth. Spread the diced onion, mushrooms, tomato rings, and onion rings (in that order) over the schnitzel. Sauté the fresh mushrooms beforehand to release their moisture. Spread the sauce evenly over the schnitzel. Sprinkle with half of the Parmesan cheese. Place the schnitzel in the oven preheated to 200°C for about 45-60 minutes. Halfway through the baking time, spread the remaining Parmesan cheese evenly over the schnitzel. I serve it with crispy fried potatoes with bacon and onions and a small, fresh salad.