Schnitzel with onions and mushrooms

Ingredients for 4 servings:

• 4 m.-sized pork schnitzel
• n. B. Oil for frying
• e.g. breadcrumbs
• 2 eggs
• salt and pepper
• Paprika powder
• 4 medium-sized onions, cut into rings
• 2 small cans of mushrooms (170 g drained weight), sliced
• 125 g ham, diced
• 30 g herb butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Schnitzel rustic style

Season the schnitzels with pepper, salt, and paprika. To coat, place the breadcrumbs in a plate or bowl. In another plate, crack the two eggs into a pan and season with pepper, salt, and paprika. Add a little oil to a pan and heat. Dip the schnitzels in the egg on both sides, then coat in the breadcrumbs and add to the hot pan. Briefly fry the meat on both sides until golden brown. Remove the meat from the pan, place it in a baking dish, and cover it with aluminum foil. In the same pan, fry the ham cubes with the onions. If necessary, add a little oil to the pan beforehand. Then add the drained mushrooms and simmer everything together for about 5 minutes. Then stir in the herb butter in small pieces and simmer for another 5 minutes. Season to taste and add a little more herb butter if desired, or season with salt and pepper. Be careful with the salt, as the ham cubes and herb butter already contain salt. Once the mixture is seasoned, set the pan aside. Preheat the oven to 180°C (top/bottom heat) and place the meat in the covered casserole dish. After 30 minutes, open the oven, remove the aluminum foil, and spread the onion and mushroom mixture over the meat. Cover and return the dish to the oven for another 15 minutes. Serve with French fries and a salad.