Chicken schnitzel casserole

Ingredients for 4 servings:

• 4 chicken schnitzels (150 g each)
• Salt and pepper, freshly ground
• curry powder
• Flour
• 5 tbsp oil
• 2 can/n mushrooms, whole (drained weight 230 g)
• 1 vegetable onion(s)
• 125 ml tomato ketchup
• 125 ml white wine
• 200 ml whipped cream
• 4 slice(s) bacon, streaky

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Rinse the meat under cold running water, pat dry, season with salt, pepper, and curry powder, and dust with flour. Heat three tablespoons of oil in a large non-stick pan, brown the chicken cutlets on both sides, and place them side by side in a greased, shallow baking dish. Drain the mushrooms in a sieve. Peel the onion, halve it, and cut it into strips. Heat the remaining oil in the pan and fry the onion strips. Add the mushrooms and fry briefly. Dust with flour, top up with ketchup, white wine, and cream, and bring to a boil. Season to taste and pour over the chicken cutlets. Halve the bacon slices and arrange them on top. Place the dish in the oven. Conventional heat: approximately 180°C, fan-assisted heat: approximately 160°C. Bake for 20-25 minutes.