Pork Schnitzel Toscana
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- Wash the pork schnitzel, pat dry and season with salt and pepper. Cut the mozzarella into slices.
- 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.
- 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.
- Cover with the tomatoes and the mushroom slices and distribute the mazzarella slices on top.
- Heat in a preheated oven at 225 degrees until the cheese melts easily. Serve garnished with basil leaves.
- White bread and a crunchy salad go well with it.
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