Baked Onion and Cream Schnitzel
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 small pork schnitzel (about 120 g each, e.g. pork salmon)
- 500 g onion (s), cut into fine rins
- 1 pinch (s) cayenne pepper
- 3 tablespoon oil, neutral
- 200 ml cream
- 150 g crème fraîche
- 250 ml white wine, drier
- 2 teaspoons vegetable stock, instant
- 2 cloves garlic, finely chopped
- 200 g Emmentaler, rated
Print Recipe
Pin Recipe Instructions
- Briefly wash the schnitzel (alternatively turkey or chicken schnitzel), pat dry and season with the cayenne pepper.
- Heat the oil in a pan and briefly fry the schnitzel on each side. Take out, lightly salt and layer in a baking dish. Slowly fry the onion rings in the frying fat until golden and then distribute them over the schnitzel.
- Preheat the oven to 200 degrees top / bottom heat.
- Mix the cream, crème frâiche, wine, stock powder and garlic together. Season with salt and pepper (please note that the cheese also contains salt) and pour over the schnitzel. Sprinkle the cheese over it.
- Baked in the oven for about 20 minutes.
- This is served with a large mixed salad and a glass of red wine.
- For all non-food lovers, mashed potatoes or baguettes go well with it.
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