Cut onions into fine slices, halve or quarter mushrooms.
Sauté cutlets briefly and vigorously on each side in clarified butter. Season with salt and pepper and remove from the pan.
Fry onions and mushrooms in the frying fat until golden brown. Sprinkle with flour and sauté.
While stirring, pour in broth and whipping cream, bring to a boil briefly. Season to taste with lemon juice, salt and pepper. Pour half of the mushroom sauce into a baking dish, place cutlets on top and then add the remaining mushroom sauce. Sprinkle grated cheese on top.
Bake in the preheated oven (top/bottom heat) at 200°C for approx.
30-35 min. Serve with butter rice.