Schnitzel from the oven

Ingredients for 3 servings:

• 8 small schnitzels (palm-sized)
• 4 onions
• 200 ml broth, strong
• 100 ml milk
• 2 tbsp, heaped flour
• oil
• salt and pepper
• Herbs of Provence
• Honey

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Preheat oven to 230°C (top and bottom heat). Prepare a suitable deep baking tray or a large casserole dish. The bottom surface must be large enough for the schnitzels to lie flat next to each other. Heat a frying pan over high heat and briefly sear the schnitzels on both sides with a little oil. Place the schnitzels in the baking tray and season well with salt and pepper on both sides. Peel the onions and slice them into rings. Heat approximately 2-3 tablespoons of oil in the pan and brown the onions. Drizzle a little honey over them – about 1 teaspoon. Sprinkle the flour over the well-brown onions and fry them gently – you may need to add more oil. Then deglaze with milk and stir gently until a creamy sauce forms. Slowly add the strong broth, a little at a time, and bring to a boil while stirring. Season to taste with salt, pepper, Provençal herbs, and honey. Pour the onion sauce over the schnitzels. Make sure everything is covered with onions. Place the schnitzels in the oven on the bottom rack for 30-35 minutes at about 210 degrees Celsius. We served them with mashed potatoes and carrots.