Summary

Ingredients

• 400 g minced meat, mixed
• 400 g tomatoes, chunky canned
• 2 red pepper (s)
• 2 carrot (s)
• 300 ml vegetable stock
• 4 schnitzel, lean from the topside
• 2 egg (s)
• 200 g mozzarella
• 2 onions)
• salt and pepper
• Chili powder
• Paprika powder, noble sweet
• breadcrumbs
• flour
• Sauce thickener, darker

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Instructions

1. For the Bolognese, sear the minced meat, finely dice the peppers, carrots and onions (not too big). Season the seared minced meat with salt, pepper and chili powder. Dice the peeled tomatoes - ideally from the can - and add to the minced meat.
2. Then deglaze the minced meat with the vegetable stock and add peppers, carrots and onions. Let everything simmer at a low temperature until the carrots are tender. Finally, thicken the sauce with a little sauce thickener.
3. Drain the schnitzels and then bread them in the classic way. To do this, season the schnitzel with salt, pepper and sweet paprika powder. Then turn in flour, knock off lightly and then turn in the beaten egg.
4. Finally, cover the schnitzel with breadcrumbs, press down and, if necessary, gently knock off the rest. Fry the schnitzel in the pan with oil.
5. Spread a large spoon of the Bolognese in a baking dish and place the finished schnitzel on it. Then cover the schnitzel with the remaining Bolognese.
6. Spread the mozzarella on top and then bake in the oven preheated to 200 ° C (top / bottom heat) for about 15 minutes.
7. Croquettes go best with this dish.