Scaloppina Milanese Alla Anna Tesoro

Summary

Ingredients

• 1 kg veal escalope or pork escalope
• 4 egg (s)
• 6 cloves garlic
• 1 bunch parsley
• 0.5 bag ½ parmesan
• 3 scoops mozzarella
• 150 g cooked ham
• 5 tomato (s), ripe
• 1 red pepper (s)
• 1 small onion (s)
• breadcrumbs
• salt
• pepper
• nutmeg
• 2 teaspoons sugar
• Oil, for deep-frying

Print Recipe Pin Recipe

Instructions

1. Pour hot water over the tomatoes and peel them, cut into small cubes. Cut the peppers into 1 cm wide and 2 cm long pieces. Finely chop the onion and garlic.
2. Sauté the onion and garlic in olive oil until translucent, add the tomatoes, paprika and a little water and simmer on a low heat. Add salt, pepper and 2 teaspoons of sugar. Pour in a little water again and again and let simmer for a total of 1 hour on a low flame.
3. Wash the schnitzel, pat dry and pat very thin, season with salt and set aside.
4. Finely chop the garlic, then mash it with a knife. Finely chop the parsley.
5. Whisk 4 eggs, add garlic, parsley, parmesan cheese, salt, nutmeg and pepper.
6. Turn the schnitzel in the egg mixture, then turn in the breadcrumbs.
7. Briefly fry the schnitzel in hot oil (otherwise they will dry out) and then briefly place on kitchen paper to drain.
8. Cut the mozzarella upright into 3 slices.
9. Put a tablespoon of tomato sauce on a baking sheet like a small heap. Place a schnitzel on top of the tomato sauce. Do the same with all the schnitzel. Then put another tablespoon of tomato sauce on each schnitzel, then place a slice or half a slice of ham on each schnitzel (depending on the size of the schnitzel), and finally a slice of mozzarella over it.
10. Bake in the preheated oven at 200 degrees top heat for 15 minutes until the mozzarella has melted.
11. All kinds of pasta and salads, for example, taste great with potato cubes, which have also been fried in hot oil.