Veal Schnitzel
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 onion (s)
- 120 g mushrooms
- 2 thin veal schnitzel
- some herb salt
- 1 teaspoon oregano, stripped
- 3 tablespoon olive oil, cold-pressed
- 1 teaspoon vegetable stock, (instant powder)
- 1 beefsteak tomato (s)
- 75 g mozzarella
- 2 tablespoon basil, chopped
Print Recipe
Pin Recipe Instructions
- Peel the onion and chop finely. Clean the champions, rub them carefully with a damp cloth and cut into small cubes.
- Wash the meat, pat dry well and sprinkle thinly with herb salt and oregano. Preheat the oven to 175 ° C.
- Heat the oil in the pan and fry the meat for about 1 minute on each side. Then place the schnitzel side by side in an ovenproof dish.
- Steam the onion and mushroom cubes in the remaining oil in the pan while stirring. Season with the broth and then distribute evenly over the meat.
- Wash the tomato, remove the stalk, cut into slices and place on the meat. Finally, cut the mozzarella into slices and place on top.
- Gratinate the schnitzel in the oven on the middle rack for about 12 to 15 minutes. Garnish with the basil.
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