Hunter's schnitzel casserole

Ingredients for 2 servings:

• 250 g mushrooms
• 125 g chanterelles, fresh or 1 can (approx. 200 ml)
• 1 bunch of spring onions
• 2 sprigs of thyme
• 300 g pork schnitzel (or more – a filling portion)
• 1 tbsp vegetable oil
• 1 tsp vegetable oil
• salt and pepper
• Spice(s) of your choice
• 150 ml water
• 100 g cream (You May Cook with Finesse)
• 1 tsp vegetable stock powder
• 2 tbsp sauce thickener, light

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

WW-suitable

Halve or quarter the mushrooms, depending on their size. Slice the spring onions into rings and set aside 1 tablespoon for garnishing later. Pick the thyme from the stems. Wash the pork escalopes and pat dry. Brown them well in 1 tablespoon of oil in a large pan. Season with salt and pepper and place in a casserole dish. Brown the mushrooms well in the frying fat, season with salt and pepper, and remove. Heat 1 teaspoon of oil in the pan and sauté the chanterelles, thyme, and spring onions. Season with salt, pepper, and your choice of spices. Add the mushrooms back in and deglaze with the water and cooking liquid with Finesse, then bring to a boil briefly. Stir in the stock powder and sauce thickener and bring back to a boil. Pour the mushroom cream over the escalopes. Cover the casserole and bake in the oven (150°C fan/convection oven, 175°C electric oven) for about 80 minutes. Then remove the lid and bake uncovered for another 15 minutes, until the casserole is lightly browned. Sprinkle with the remaining spring onion rings. Serve with a green salad and potatoes (charge extra!)