Parmigiana Schnitzel

by Editorial Staff

Summary

Prep Time 45 mins
Cook Time 2 hrs
Total Time 2 hrs 45 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 4 veal, pork or turkey schnitzel, each 150 g
  • 8 tablespoon clarified butter
  • 6 slices cheese (Gouda), possibly more or less
  • 1 egg (s)
  • 1 cup breadcrumbs
  • 1 cup flour
  • 1 teaspoon salt
  • 0.5 teaspoon ½ pepper
  • 0.5 teaspoon ½ cayenne pepper

For the sauce:

  • 2 tablespoon olive oil
  • 1 kg minced meat, mixed
  • 2 onions)
  • 4 tablespoon tomato paste
  • 1 can tomato (s), chopped
  • 1 packet tomato (s), happened
  • 250 ml red wine
  • 500 ml beef broth (bouillon), instant
  • 3 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon cayenne pepper
  • 1 some parmesan cheese
Parmigiana Schnitzel
Parmigiana Schnitzel

Instructions

  1. First prepare the sauce. To do this, season the minced meat with salt, pepper and cayenne pepper to taste. In a large stainless steel pan (size 28, a smaller one overflows) fry in a little olive oil until crumbly. When the minced meat begins to take on color, add the finely chopped onions.
  2. When the onions and minced meat are nice and brown, add the tomato paste and stir. Then add the chopped tomatoes and pour the red wine over them. Bring the whole thing to the boil briefly, add the beef stock and the strained tomatoes and bring to the boil again.
  3. Let the whole thing simmer for 1 - 2 hours over the lowest flame with the lid closed. Maybe some more seasoning, but this is usually not necessary. Thicken a little if necessary.
  4. You can take the sauce off the stove after 30 minutes, but when the time comes, I leave it on the stove for 2 - 3 hours. The sauce will then be stronger and tastier. You may then have to take a little more broth or add more.
  5. If you like it more tomato, you can add a can of chopped tomatoes and / or 1 packet of tomato sauce.
  6. Shortly before the sauce is ready, the schnitzel starts. Season the schnitzel with salt, pepper and cayenne pepper, turn in the flour, pull through the egg mixed with a little cream and bread with breadcrumbs. Fry both sides in a large pan in clarified butter until cooked through.
  7. Place on a plate, pour the minced meat sauce over it and top with 1 - 2 slices of Gouda cheese. Place in the preheated oven (grill function or top heat: 200 ° C) for 5 - 10 minutes until the cheese has run.
  8. We have spaghetti with the minced meat sauce and Parmesan cheese. The schnitzel also tastes great with tomato sauce instead of the minced meat sauce.
  9. The amount of sauce is way too much for the dish, but because of the work I always make so much and freeze the rest in portions. I also use the sauce for lasagne.

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