Salt, pepper and flour the schnitzel and fry in approx. 30 g butter on both sides until tender brown. Then place in a shallow, buttered baking dish. Let the onion rings turn translucent in the remaining butter. Season, add garlic (if you want, you can also add thyme and marjoram to taste), distribute over the schnitzel, pour the cream over the top and cover with foil and leave to soak in the fridge overnight.
Spread the grated cheese on top the next day. Put the tin in the cold oven. Heat to 200 °. After reaching the temperature, bake for about 20 minutes, then let rest for 5 minutes in the switched-off oven. Serve with fresh baguette.
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