Summary

Ingredients

• 6 thin turkey escalope or pork escalope
• salt
• pepper
• 3 shallot (s)
• 3 cloves garlic
• 3 tablespoon olive oil
• 200 g tomato (s), peeled, from the can
• 1 teaspoon vegetable stock, instant
• 200 g Goronzola
• 250 g crème fraîche
• some flour

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Instructions

1. Rinse the schnitzel and pat dry. Season with salt and pepper.
2. Chop the shallots and garlic.
3. Heat the olive oil in a pan and fry the shallots and garlic until translucent. Add tomatoes and vegetable stock powder and bring to the boil.
4. Cut the Gorgonzola into pieces and add to the tomato sauce with the creme fraiche. Stir until the cheese has melted.
5. Preheat the oven to 200 degrees top / bottom heat, grease the baking dish. Turn the schnitzel in flour. Pour half of the sauce into the baking dish, place the schnitzel on top and spread the rest of the sauce over it (depending on the amount of schnitzel, it can also be layered like a lasagna). Now the schnitzel pan has to cook for about 40 minutes.
6. A green salad tastes very good with it.