Schnitzel – Casserole in Tomato Cream
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 400 g onion (s)
- 2 cloves garlic)
- 2 teaspoons oregano
- 3 tablespoon olive oil
- 3 tablespoon flour, coated
- 850 ml tomato (can)
- 200 ml cream
- 4 tablespoon tomato ketchup
- 2 teaspoons vegetable broth, grained
- salt
- Cayenne pepper
- sugar
- 6 pork schnitzel (175 g each)
Print Recipe
Pin Recipe Instructions
- Roughly dice the onions and finely dice the garlic and fry in the hot oil. Sweat the flour in it. Stir in the tomatoes with their juice, chop the tomatoes a little. Add the cream, ketchup, stock and oregano. Bring to the boil and simmer for approx. 10 minutes, season with salt, sugar and cayenne pepper.
- Place the schnitzel in a greased baking dish. Pour the tomato cream over them. Let simmer in a preheated oven (175-200 ° C, fan oven 150-175 ° C) for 2 to 2 1/2 hours. Cover after 1 to 1 1/2 hours.
- The schnitzel has to stew in the oven for a long time so that they become crispy. If the cooking time is too short, they will be tough. Don`t be stingy with the sauce, as a lot evaporates during cooking.
- Side dish: ribbon noodles
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