Herb cream schnitzel

Ingredients for 4 servings:

• 4 pork schnitzels
• 100 ml milk
• 200 ml vegetable stock
• 100 ml cream
• 2 tbsp herb melted cheese
• 1 tbsp flour
• 3 tbsp butter
• 1 tsp parsley
• 1 tsp chives
• 1 tsp chervil
• 1 onion(s)
• 1 clove(s) garlic
• salt and pepper
• Sugar
• 2 dashes lemon juice

Instructions

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

Melt 2 tablespoons of butter in a pan. Lightly pound the pork schnitzels on both sides, season with salt and pepper. Then fry on both sides in the pan until lightly browned. Remove and keep warm. Meanwhile, peel the onion and garlic and dice both very finely. Melt the remaining butter in the pan, sauté the onion and garlic for about 5 minutes, but do not brown them. Dust with flour. Add the vegetable stock, cream and milk, stirring constantly. Stir in the cream cheese and bring to a boil until thickened. Chop the herbs, turn off the heat and stir the herbs into the sauce. Season to taste with salt, pepper, sugar and lemon juice. Place the pork schnitzels in the sauce, let them warm briefly and serve. Serve with potatoes, gnocchi, tagliatelle or spaetzle.