Mushroom – Chicken Schnitzel, Gratinated
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken schnitzel or turkey schnitzel
- 25 g flour
- 20 g butter
- 2 tablespoons oil
- 1 medium onion (s), red
- 500 g mushrooms
- 1 cup crème fraîche or crème légère
- 75 ml white wine
- 2 medium tomato (s)
- 125 g cheese, rated
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Season the schnitzel with salt and pepper and turn in the flour. Heat the butter with the oil in a pan, fry the schnitzel for about 2 minutes on each side and place in a greased casserole dish.
- Sweat the onion cubes in the roasting fat until translucent (add a little butter and oil if necessary). Add the mushrooms and steam until the liquid has evaporated. Stir in the creme fraîche and wine, bring to the boil briefly. Season with salt and pepper, then spread over the schnitzel.
- Sprinkle the grated cheese on top and place on the wire rack in the preheated oven (fan oven: 160 ° C, top / bottom heat: 180 °).
- Cut the tomatoes into slices and after 15 minutes place them on top of the schnitzel like roof tiles. Bake the schnitzel for another 10 minutes (total time in the oven: approx. 25 minutes). Croquettes, potatoes or ribbon noodles go very well with this.
- Of course, you can also use mushrooms from a jar or a can instead of the fresh mushrooms.
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