For the gratinated schnitzel, pound the schnitzel meat. Salt, pepper and fry in a little oil. Remove the escalopes from the pan.
Peel and chop the onion. Sauté in the drippings from the meat. Cut ham into small pieces.
Wash the mushrooms and cut them into fans. Fry together with the ham and onions.
Place the cutlets in a buttered baking dish. Spread the ham-mushroom mixture on top. Cover with tomato slices and place processed cheese on top.
Bake the cutlets in the oven at 150 °C until the cheese is melted.
Serve the scallops au gratin with French fries, fried potatoes or rice. A crisp salad also goes well with them.