Scaloppina Milanese Alla Anna Tesoro
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
- 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.
- 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.
- Wash the schnitzel, pat dry and pat very thin, season with salt and set aside.
- Finely chop the garlic, then mash it with a knife. Finely chop the parsley.
- Whisk 4 eggs, add garlic, parsley, parmesan cheese, salt, nutmeg and pepper.
- Turn the schnitzel in the egg mixture, then turn in the breadcrumbs.
- Briefly fry the schnitzel in hot oil (otherwise they will dry out) and then briefly place on kitchen paper to drain.
- Cut the mozzarella upright into 3 slices.
- 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.
- Bake in the preheated oven at 200 degrees top heat for 15 minutes until the mozzarella has melted.
- All kinds of pasta and salads, for example, taste great with potato cubes, which have also been fried in hot oil.
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