Juicy Cutlet Pizza

A delicious mushroom dish for any occasion!

Peel the onions and cut into rings. Spread a greased frying pan with them. Clean leek and tomatoes, rinse, cut leek into rings and tomatoes into slices. Drain the mushrooms. Rinse the kitchen herbs. Chop parsley and cut chives into rolls.

Rinse the cutlets and rub them dry (the very best one quickly removes all that looks like fat from “your” cutlet). Season with salt and pepper. Place the cutlet on the onions (the best one does this to remember the position of the cutlet), spread the fat evenly on top. Top with tomatoes, leeks, mushrooms and half of the kitchen herbs. Cover everything with cheese. Bake in the heated oven (electric oven: 250 degrees, convection oven: 225 degrees, gas: level 5) on the lowest shelf for about 45 minutes.

Stir whipped cream with both sauce powders and pour over cutlets 10 min before end of cooking time. Sprinkle with the rest of the herbs.

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