Mushroom – chicken schnitzel, baked

Ingredients for 4 servings:

• 4 chicken schnitzels or turkey schnitzels
• 25 g flour
• 20 g butter
• 2 tbsp oil
• 1 m.-large onion(s), red
• 500 g mushrooms
• 1 cup of crème fraîche or crème légère
• 75 ml white wine
• 2 m.-large tomato(s)
• 125 g cheese, grated
• Fat for the mold

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

sophisticated and fast

Season the schnitzels with salt and pepper and coat in flour. Heat the butter and oil in a pan, fry the schnitzels for about 2 minutes on each side, and then place them in a greased baking dish. Sauté the diced onions in the frying fat until translucent (add a little more butter and oil if necessary). Add the sliced ​​mushrooms and sauté until the liquid has evaporated. Stir in the crème fraîche and wine, bring to a boil briefly. Season with salt and pepper, then spread over the schnitzels. Sprinkle with the grated cheese and place on the rack in the preheated oven (convection oven: 160°C, top/bottom heat: 180°C). Slice the tomatoes and, after 15 minutes, arrange them on top of the schnitzels in a shingle-like pattern. Continue baking the schnitzels for another 10 minutes (total oven time: about 25 minutes). They go very well with croquettes, potatoes, or tagliatelle. Of course, you can also use mushrooms from a jar or can instead of fresh mushrooms.