8 schnitzels a 80 gr
400 gr champignons
3 tblsp flour
1 dl white wine
1 dl gravy
1 dl sour cream
Beat the meat somewhat thinner.
Chop the onions fine.
Cut the champignons in fine slices.
Heat the oil and stir-fry the spices schnitzels for about 2 minutes each side, then store them warm.
In the same pan braise the onions, add the flour and roast briefly. Add the mushrooms and quench with the white wine. Add the gravy, let everything cook for about 5 minutes on low heat. Stir while adding the sour cream.
Arrange the schnitzels on a plate, mix the meat juice with the sauce and sprinkle all over the schnitzels.
Serve right away.