Gourmet schnitzel from the oven

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Directions

1. 1

   Clean the mushrooms, wash if necessary and cut into slices. Peel and finely chop the onions. Peel and chop garlic. Dab schnitzel dry.

2. 2

   Heat the oil in portions in a large frying pan. Fry the escalopes on each side. Season with salt and pepper and place them side by side in a large greased dish (approx. 38 cm long).

3. 3

   Fry the mushrooms in hot frying fat in portions. Sauté onions, garlic and dried marjoram. Season with salt and pepper and remove.

4. 4

   Heat 60 g butter in the frying fat. Sweat flour in it. Stir in 1 1/2 l water and stock. Bring to the boil and simmer for about 5 minutes. Stir in sour cream. Add mushrooms again, season to taste. Fold in half breadcrumbs.

5. 5

   Spread the mushroom sauce evenly over the escalopes. Bake in the pre-heated oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2) covered for about 1 hour. Then cook open for about 1 hour more. About 30 minutes before the end of the cooking time, spread 50 g butter in flakes and the rest of the breadcrumbs on top and finish cooking.

6. 6

   (If the crust gets too dark, cover again.) Arrange the schnitzel and garnish with marjoram. Fried potatoes taste good with it.

7. 7

   Drink tip: cool white wine, e.g. a Pinot Blanc

Nutrition Facts

KCAL
650 kcal

CARBS
25 g

FATS
37 g

PROTEINS
49 g