Baked Melba Schnitzel
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 320 g ribbon noodles
- 200 ml cream
- salt
- pepper
- 2 tablespoon tomato paste
- 200 ml peach juice
- 4 peach (s), halved, from the tin
- 4 pork steak (s) (back steaks) 100 - 150 g each
- 250 g mozzarella
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Cooking pasta. Drain and pour into a greased baking dish. Season the meat with salt and pepper and place on top of the pasta. Cut half a peach into slices and place on top of the schnitzel. Mix the cream, salt, pepper, tomato paste and peach juice into a sauce and pour into the mold. Cut the mozzarella into slices and distribute evenly over the whole.
- Baked in a preheated oven at 170 ° C for about 30 minutes. Serve immediately.
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