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Preheat the oven to 400 degrees F.
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Season the pork cutlets on both sides with salt and pepper.
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Heat the butter in a pan and fry the cutlets on both sides.
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Transfer to a covered 2.5-quart casserole dish to keep them warm.
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Sauté the onions in the same frying pan until translucent, add them to the casserole dish with the pork.
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In a separate bowl, whisk together the heavy cream, sour cream, white wine, vegetable stock, and chopped garlic.
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Mix in chopped parsley, chives, thyme, and oregano.
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Season with salt and freshly ground pepper.
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Pour the sauce over the schnitzel, sprinkle with cheese.
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Place in the oven uncovered and bake for 20 minutes.
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Remove from oven and serve.