Onion and Cream Schnitzel Without a Seasoning Packet

This comforting schnitzel is baked in a creamy onion sauce made from everyday ingredients instead of a packaged seasoning mix. Serve it with potatoes, rice, spaetzle, or vegetables.

Ingredients

• 4 pork or chicken cutlets
• 3 medium onions, thinly sliced
• 2 tablespoons cooking oil
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1 cup vegetable or chicken stock
• 1 cup heavy cream
• 1 teaspoon sweet paprika
• 1 teaspoon mustard
• 1 small garlic clove, minced
• Salt and freshly ground black pepper
• Chopped parsley, for serving

Preparation

1. Heat the oven to 375°F or 190°C.
2. Pat the cutlets dry, season both sides with salt and pepper, and place them in a lightly greased baking dish.
3. Heat the oil and butter in a skillet over medium heat. Add the onions and cook until soft and lightly golden, stirring occasionally.
4. Add the garlic and paprika and cook briefly. Sprinkle the flour over the onions and stir for about one minute.
5. Gradually stir in the stock, followed by the cream and mustard. Simmer gently until the sauce begins to thicken. Taste and adjust the seasoning.
6. Pour the onion-cream sauce over the cutlets. Bake for 25 to 35 minutes, or until the meat is cooked through. Chicken should reach an internal temperature of 165°F or 74°C; pork should reach at least 145°F or 63°C followed by a short rest.
7. Sprinkle with parsley and serve hot.

Helpful Tips

• Pound thick cutlets to an even thickness so they cook uniformly.
• For a deeper onion flavor, cook the onions slowly until well caramelized.
• If the sauce becomes too thick, loosen it with a little stock. If it is too thin, let it simmer briefly before pouring it over the meat.
• Mushrooms, thyme, or a small pinch of nutmeg can be added for variation.