Onion cream schnitzel

Ingredients for 6 servings:

• 600 g onion(s)
• 750 g mushrooms, fresh or from a jar/can
• 6 pork schnitzels, approx. 175 g each
• 3 tbsp oil
• some salt and pepper
• 1 tsp marjoram, dried
• 400 g whipped cream
• 1 tsp broth, clear or vegetable broth
• marjoram for garnishing
• Oil for the mold

Instructions

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

Peel the onions and slice them. If using fresh or whole mushrooms, trim and slice them. Heat the oil in batches in a large pan. Brown the schnitzels on both sides. Season with salt and pepper and place in a large, oiled casserole dish. Fry the onions in the frying fat, turning occasionally, until golden brown. Add the mushrooms and then season with salt, pepper, and marjoram. Stir in the cream and 1/4 l water with the broth, and bring to a boil. Pour the mushroom sauce over the schnitzels. Cover the casserole dish with aluminum foil and braise the schnitzels in a preheated oven (electric stove: 200°C/fan: 175°C/gas mark 3) for about 30 minutes +/-. Serve with rice, spaetzle, or baguette, and a cold beer. Tip: The sauce is slightly runny. If you like it really thick, you can add a little crème fraîche to the sauce.