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.
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.
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.
Serve the ready creamed schnitzel sprinkled with fresh marjoram. Baguette bread tastes good with it.