Summary

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

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Instructions

1. Peel the onion and chop finely. Clean the champions, rub them carefully with a damp cloth and cut into small cubes.
2. Wash the meat, pat dry well and sprinkle thinly with herb salt and oregano. Preheat the oven to 175 ° C.
3. 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.
4. 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.
5. Wash the tomato, remove the stalk, cut into slices and place on the meat. Finally, cut the mozzarella into slices and place on top.
6. Gratinate the schnitzel in the oven on the middle rack for about 12 to 15 minutes. Garnish with the basil.