Pork Schnitzel Toscana

Summary

Ingredients

• 4 pork schnitzel, each approx. 125 grams
• Salt and pepper from the mill
• 250 g mozzarella
• 300 g mushrooms
• 4 tomato (s)
• 3 tablespoon oil (rapeseed oil)
• 500 g tomato (s), passed
• Basil, fresh
• 1 clove garlic

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Instructions

1. Wash the pork schnitzel, pat dry and season with salt and pepper. Cut the mozzarella into slices.
2. Clean the mushrooms and tomatoes and cut into slices. Heat the rapeseed oil in a pan and fry the schnitzel vigorously on both sides. Then sauté the mushrooms briefly in the fat.
3. Heat the tomatoes in a saucepan and season with salt, pepper and basil and the crushed garlic. Put the sauce in an ovenproof dish and place the schnitzel in it.
4. Cover with the tomatoes and the mushroom slices and distribute the mazzarella slices on top.
5. Heat in a preheated oven at 225 degrees until the cheese melts easily. Serve garnished with basil leaves.
6. White bread and a crunchy salad go well with it.