Summary

Ingredients

• 2 bell peppers, yellow
• 400 g cherry tomato (s)
• 3 stalks thyme, fresh or 1 teaspoon dried
• 4 slices toast
• 2 cloves garlic
• 4 pork schnitzel
• 100 g crème fraîche with herbs
• Sprinkle wort, Italian style
• 100 g cheese (Gouda), rated
• butter

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Instructions

1. Scald tomatoes with boiling water, peel and halve. Clean the peppers and cut into larger pieces. Wash the thyme and pluck the leaves off. Dice the toast, peel and chop the garlic.
2. Heat the butter and toast the bread cubes in it. Mix the thyme and garlic well into the bread cubes. Fry the schnitzel in hot fat for 2-3 minutes on each side, season with salt and pepper and remove. Fry the peppers in the frying fat, bring to the boil with the crème fraiche and simmer for 2-3 minutes. Season with sprinkling seasoning. Add the halved tomatoes and let them warm up.
3. Put the vegetables in a greased baking dish. Place the schnitzel on top, top with the bread and sprinkle the cheese on top. Bake in a hot oven at 200 ° C (convection 175 ° C) for about 20 minutes.