Onion cream cutlet

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Peel onions and cut them into rings. Clean, wash and slice the mushrooms. Pat cutlets dry. Heat oil in portions in a large pan. Fry the cutlets on both sides. Season with salt and pepper and place in an oiled casserole dish

2. 2

   Fry the onions and mushrooms in frying fat in portions, turning them golden brown. Season with salt, pepper and marjoram. Stir in cream, 1/4 l water and stock, bring to the boil

3. 3

   Pour mushroom sauce over the escalopes. Cover the mould with aluminium foil and braise in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 1 hour. Braise open at 175 °C (fan oven: 150 °C/gas: level 2) for another 30-45 minutes. Garnish with marjoram. Delicious with baguette

4. 4

   Drink: cold beer

Nutrition Facts

KCAL
500 kcal

CARBS
8 g

FATS
30 g

PROTEINS
46 g