Beat the schnitzel lightly, cut larger slices in half. Season with pepper and fry in clarified butter on both sides over a mild heat. Place the schnitzel in a greased baking dish. For the topping, whip the cream with the sour cream. Chop the garlic and add to the glaze with the herbs and pour the glaze over the meat. Let it steep in the refrigerator for 24 hours.
Cover the pan with aluminum foil and bake at 200 degrees for about 50 minutes. Then place the drained mushrooms on the meat and bake for 10-15 minutes without aluminum foil. Turn the temperature back to 175 degrees, sprinkle the casserole with grated cheese and bake for 3-5 minutes until the cheese has melted.
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