Garlic schnitzel in herb white wine sauce

Ingredients for 4 servings:

• 4 turkey schnitzels
• 2 eggs
• Breadcrumbs
• 2 cloves garlic, crushed
• 1 small can of mushrooms
• 1 m.-sized onion(s)
• 200 g whipped cream, sweet
• 200 g cream cheese (herb)
• 250 ml chicken broth (instant)
• 200 ml dry white wine
• Pepper, white
• Salt
• Fat, for the shape

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Halve the schnitzel, pound it, and sprinkle with salt and pepper. In a deep dish, beat the eggs with a little milk and the crushed garlic cloves. Place the breadcrumbs in another dish. Dip the schnitzel first in the egg and then in the breadcrumbs. Heat the oil in a large pan and fry the schnitzel over medium heat until golden brown. Grease an ovenproof casserole dish and add the schnitzel. Preheat the oven to 180 degrees Celsius. For the sauce, finely dice the onion and fry until translucent. Drain the mushrooms well and add them to the onions, continuing to fry. Add the herb cream cheese and deglaze with the chicken stock. Stir in the heavy cream and white wine and simmer for about 5 minutes. Season with salt and pepper. Pour the sauce over the schnitzel and bake on the middle rack for about 30 minutes. Serve with boiled potatoes, rice, French fries, and salad.