Schnitzel on the Tray

– Grease the tray well

– Season the cutlets with salt, season with pepper, turn them in flour on the other side and spread them evenly on the tray

– Cut 4 large onions into rings, sauté and spread evenly over the cutlets

– put the mushrooms (without canned water) and the chicken soup with a quarter of a liter of white wine on a low heat

– spread the mushrooms with the chicken giblets evenly over the cutlets, (a little clear soup should also go over)

– Then, in order, pour over the baking tray or the cutlets: whipped cream, grated Emmental cheese (not too much), chopped parsley.

– Sprinkle the breadcrumbs over all the ingredients and spread a few knobs of butter evenly over the baking tray.

Baking time : 1/2 hour on the middle shelf 220 °C

Serve with : lettuce and French bread

Zer

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