Season the schnitzel with salt and pepper, fry a little and remove from the pan. Finely chop the onions and sauté in fat until translucent. Drain the mushrooms and cook with them. Mix the sour cream with the cream, salt, pepper and a little curry. Layer the meat, onion / mushroom mixture and sauce in a baking dish (not too full!), Put on the lid and let it steep for 24 hours. Cook at 200 ° (convection 180 °) for about 1 hour (2 hours without pulling through).
This is served with rice or hash browns and a fresh salad.
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