Schnitzel au gratin

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Pimp your schnitzel and garnish it with vegetables and lots of gratin cheese



 Chop the onion and fry it in a pan with a little oil or butter. Add the mushrooms and cook until they have wilted slightly. Fry the schnitzels in another frying pan with a little oil or butter until they are cooked and crispy. Place the schnitzels in a baking dish and spoon the mushroom mixture over them.

 Spoon a generous spoonful of crème frache on top. Cut the tomatoes into quarters and divide with the spring onions over the schnitzels. Sprinkle with a little pepper and some cheese. Place them under the grill (or oven) for 3 to 5 minutes until the cheese has melted. Delicious with some baked potatoes.

Source: Leukerecepten by leukerecepten-nl.
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