Schnitzel with Mushroom and Cucumber Vegetables

Peel onion, cut into fine cubes.

Clean the mushrooms and cut them in half.

Wash, peel and halve the cucumber, remove the seeds with a spoon and cut into slices.

Wash dill, pat dry and pluck the dill flags.

Wash cutlets in cold water, pat dry, cut in half, season with salt and pepper.

Put flour, beaten egg and crumbled cornflakes, each in a deep plate. Dredge the cutlets first in flour, then in egg and then in cornflakes. Press the breadcrumbs firmly.

Heat vegetable oil in a frying pan and fry the escalopes for about 5 minutes on each side over medium heat and keep warm.

Sauté diced onion in remaining drippings, add vegetables and fry over medium heat for about 10 minutes. Add Cremefine sauce and bring to the boil briefly.

Refine vegetables with dill and serve together with cutlets.

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