Creamy schnitzel from the oven

Name: Creamy schnitzel from the oven
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Ingredients: 600 g Onions; 750 g Mushrooms; 6 Pork cutlet (approx. 180 g each); 6 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TEASPOONS dried marjoram; 400 g Whipped cream; 1/4 l Vegetable broth (instant); 7-10 Tbsp fresh marjoram; 7-10 Tbsp Baguette

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 6

600 g Onions
750 g Mushrooms
6 Pork cutlet (approx. 180 g each)
6 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TEASPOONS dried marjoram
400 g Whipped cream
1/4 l Vegetable broth (instant)
7-10 Tbsp fresh marjoram
7-10 Tbsp Baguette

Directions

1
Peel onions and cut them into rings. Clean and slice the mushrooms. Wash the cutlets and dab dry. Heat 3 tablespoons of oil in a frying pan and fry the schnitzels thoroughly while turning.
2
Season with salt and pepper and remove. Add 3 tablespoons of oil to the hot frying fat, add onions and mushrooms and fry while turning in 2 portions until golden brown. Season with salt, pepper and dried marjoram and deglaze with cream and stock.
3
Push the mushrooms and onions aside a little and put the escalopes back into the roaster. Cover with mushrooms and onions and braise covered in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for about 1 1/2 hours.
4
Serve the ready creamed schnitzel sprinkled with fresh marjoram. Baguette bread tastes good with it.