Baked veal escalopes with Madeira

Ingredients for 4 servings:

• 4 veal escalopes, as evenly as possible
• 100 g lard
• 150 g mushrooms
• 70 g cream
• 1 jar of Madeira
• 30 g Parmesan, freshly grated
• 1 shallot(s)
• some parsley, flat-leaf
• Salt and pepper, from the mill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Finely chop the mushrooms, peel and finely chop the shallot. Sauté both with a little lard and the finely chopped parsley for 3 minutes in a small, covered pan. Wash the schnitzel, season with salt and pepper, and sear on both sides with the remaining lard over high heat. Then remove from the pan and keep warm. Add the Madeira to the empty pan, heat over medium heat, and stir in the mushrooms, shallot, parsley, and cream. Do not boil. Preheat oven to 220°C (grilling is even better). Arrange the schnitzel in a baking dish, cover with the sauce, and sprinkle with Parmesan cheese. Place the baking dish in the oven and bake for 5-6 minutes.