Schnitzels with mushroom-and-thyme sauce and golden onions

Ingredients:

• 4 large veal shoulder or ham cutlets
• 1 egg
• breadcrumbs (may be gluten-free or extra crispy Japanese panko)
• small mushroom pack (250 g)
• 2 shallots
• 200 ml sweet cream
• 1 garlic clove
• handful of thyme leaves
• OLE! golden marinated onions – as much as you please
• salt, pepper

Chop up the shallots and sauté on oil with chopped garlic cloves.
Add cleaned and chopped mushrooms. Season with salt and fry.
Tenderise the cutlets. Season with salt and pepper. Beat the egg with a fork in a deep plate. Add the breadcrumbs to a separate plate. Dip the meat in egg and coat with plenty of breadcrumbs or panko. Fry until brown.
Add cream and thyme leaves to the mushrooms. Bring down the flame until the sauce thickens. Serve the meat with the hot sauce and OLE! golden marinated onions.