Wash turkey schnitzel, pat dry with a kitchen towel, season with salt, pepper and curry on both sides.

Put 2 tablespoons of flour in a bowl and turn the seasoned schnitzel in it.

Peel and finely dice the onion

Clean the mushrooms and cut into slices.

Coarsely grate the mountain cheese on the kitchen grater.

Heat 1 tablespoons of olive oil in a pan and fry the onion cubes until translucent.

Add the mushrooms and sauté for about 5 minutes

Dust with the remaining 2 tablespoons of flour and deglaze with the vegetable stock while stirring, add the processed cheese wedges and simmer for another 5 minutes. Season to taste with salt and pepper.

Mix 1 / 2 cups of sour cream with a little sauce until creamy and stir into the sauce with a whisk.

In a second pan, fry the turkey escalope on both sides for 2 minutes until golden brown and place in a baking dish.

Pour in the mushroom sauce and sprinkle with the grated mountain cheese.

Baked in a preheated oven at approx. 200 degrees for about 15-20 minutes and served with chives cut into fine rolls.

Noodles, rice or mashed potatoes and lettuce are delicious as a side dish.