Schnitzel from the oven

Ingredients for 4 servings:

• 4 schnitzels
• 1 large egg(s) for breading
• e.g. breadcrumbs
• 1 large onion(s)
• 400 g mushrooms, sliced, fresh or from the can
• 100 ml white wine
• 250 ml milk
• 250 ml cream
• 2 tsp, heaped cornstarch
• 1 tsp salt
• 1 pinch(s) of pepper
• 1 pinch of nutmeg
• 1 tsp paprika powder

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 6 hours

well prepared for guests

Halve the schnitzels if desired, season with salt and pepper, breadcrumb, and fry until browned. Remove from the pan and fry the mushrooms and finely chopped onion in the frying fat, then season with salt, pepper, and paprika. Layer everything in a baking dish. Mix together the wine, cream, milk, and cornstarch (or a packet of light sauce), season with salt, pepper, and nutmeg to taste, and pour over the schnitzels. Cover or cover with aluminum foil and let it marinate for as long as you like if you want to prepare it in advance. You can even make it the day before. Cook the whole thing in the oven, covered, for one and a half hours at 175°C. I used to have this dish for special occasions when I was younger, usually three times the amount divided between several baking dishes, and it was always loved by everyone. This recipe still tastes so good, especially because of the breaded schnitzels.