Summary

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)

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Instructions

1. 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.
2. 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.
3. 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.
4. Side dish: ribbon noodles