Schnitzel in Roman Pot

For the cutlets in the Roman pot, season the cutlets with salt, bell pepper, paprika and roll in flour.

Then brown them and put them in the roman pot. Sauté the onion, add the mushrooms, season with salt and pepper and deglaze with cream and crème fraîche.

Let it boil up a bit.

Pour the sauce over the cutlets and sprinkle the cheese on top. Preheat the oven to 200 °C convection oven.

Put the roasting pan with the cutlets in it. Cook the cutlets in the Römertopf for approx. 45-50 minutes in the oven.

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