4
Veal schnitzel with cheesy pizza topping and side salad
30 - 60 minutes
veal schnitzels
*
frying
596
Preparation
Remove the veal schnitzels from the fridge at least 30 minutes before cooking to allow them to reach room temperature.
Heat the olive oil and fry the onion and garlic until translucent. Add the strained tomatoes with oregano, fennel, season with salt and pepper to taste. Bring to the boil and simmer over a medium-high heat for about 20 minutes, stirring occasionally. Finally, stir in the basil leaves and reserve 8 leaves for garnish.
Preheat the oven using the grill function. Heat the clarified butter and fry the schnitzels for 1 minute on each side. Place them in a shallow baking dish and cover each with a generous dollop of tomato sauce. Mix the mozzarella, Parmesan cheese and fresh, diced tomatoes in a bowl and spread over the schnitzels. Bake for about 5 minutes in a hot oven until the cheese has melted.
Serve the veal schnitzels with pizza topping on plates and garnish with basil leaves. Serve with a small salad and crispy ciabatta.
Ingredients:
- 4 pieces of (approx. 120 g each) veal schnitzels
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, chopped
- 500 g sieved tomatoes
- 1 tsp crushed oregano
- ½ tsp ground fennel seeds
- Black pepper
- Salt to taste
- 1 handful of basil leaves
- 2 tbsp clarified butter
- 1 ball of mozzarella, cut into cubes
- 100 g Parmesan cheese. grated
- 3 tomatoes, peeled, deseeded and diced
Other:
- fresh salad and crispy ciabatta to serve
Nutrition values
19
32
57
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