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–+ servings
Zwiebelschnitzel aka onion schnitzel on white plate with tater tots and mixed vegetables and parsley garnish.

Zwiebelschnitzel

Angela Schofield
A delicious German schnitzel casserole with a creamy, rich onion gravy.
Prep Time 15 minutes
Cook Time 20 minutes
Course Entrees
Cuisine German
Servings 8 Servings
Calories 387 kcal

Ingredients

  • 2-3 pounds pork schnitzel or chicken tenders
  • 2 tbsp. butter
  • 1 ½ tsp. coarse Kosher salt or to taste
  • 1 tsp. coarse black pepper or to taste
  • 1 tsp. paprika powder or to taste
  • 1 tsp. thyme, dried or to taste
  • 3 onions large
  • 1 tsp. garlic paste or two garlic cloves, finely chopped
  • 1 tbsp. all-purpose flour
  • 1 cup heavy cream
  • ½ cup sour cream
  • 1 cup white wine or chicken broth
  • 1 cup Bergkäse, Swiss cheese or Gruyere, shredded or cheese of your choice

Instructions
 

  • Preheat oven to 400°F.
  • In the meantime, rinse, clean and dry meat with a paper towel.
  • Mix spices in a small bowl and sprinkle on both sides of the meat.
  • Brown the meat on both sides in a large skillet over medium-high heat. The meat does not need to be fully cooked because it will finish cooking in the oven.
  • Remove the meat from the pan and place it in a greased casserole dish.
  • Mix heavy cream, sour cream and wine or broth in a medium sized mixing bowl.
  • Peel and slice onions finely and fry them in the same skillet where you browned the meat.
  • Fry the onions until golden brown.
  • Add flour and garlic paste and cook for a few minutes over medium heat.
  • Stir in cream mixture and simmer in the skillet for about 5 minutes, or until the sauce thickens.
  • Pour sauce over the meat and sprinkle with shredded cheese.
  • In a 400°F preheated oven, bake for 15-25 minutes.

Nutrition

Yield: 1PortionCalories: 387kcalCarbohydrates: 8gProtein: 30gFat: 24gFiber: 1gSugar: 3g