Italia – Schnitzel
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 pork schnitzel, (approx. 120 g each)
- 4 tablespoon pesto, (glass)
- 4 small zucchini
- 0.5 ½ bunch basil
- 1 can tomato (s), chunky (800 g)
- 50 g cream
- salt and pepper
- 150 g mozzarella
- Oil, for the mold
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C.
- Spread a thin layer of pesto on both sides of the schnitzel.
- Wash and clean the zucchini and grate coarsely on the kitchen grater. Rinse the basil and shake dry, finely chop the leaves.
- Brush a baking dish thinly with oil. Place the schnitzel in the pan. Mix the canned tomatoes with the cream, zucchini grated and basil. Season with salt and pepper. Pour evenly over the schnitzel.
- Cut the mozzarella into thin slices and spread over the schnitzel. Bake in the hot oven (middle rack) for approx. 25 - 30 minutes.
- Also tastes great with chicken breast fillet.
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