Onion Escalope in Riesling Cream

For the onion cutlets, season the cutlets with salt and pepper. Turn in beaten egg and breadcrumbs.

Heat the clarified butter and fry the cutlets well on both sides. Then place the cutlets in a gratin dish.

Cut the onion into rings and dice the ham. Fry together until golden and season well with salt and freshly ground pepper.

Spread the onion-ham mixture evenly over the cutlets in the dish. Mix whipping cream and wine together and pour over cutlets.

Leave to marinate overnight, bake the next day in a heated oven at 125 °C for about 60 to 70 minutes.

Arrange the onion cutlets and serve.

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