Bruschetta tomato casserole with parmesan

Name: Bruschetta tomato casserole with parmesan
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Vegetable Onion; 200 g Parmesan (piece); 50 g White bread; 400 g Tomatoes (e.g. curly); 200 g cherry tomatoes; 4 discs Farmhouse bread (approx. 50 g each); 4 thin pork cutlets (approx. 125 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Eggs; 4 TABLESPOONS Flour; 12 TABLESPOONS Olive oil

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Vegetable Onion
200 g Parmesan (piece)
50 g White bread
400 g Tomatoes (e.g. curly)
200 g cherry tomatoes
4 discs Farmhouse bread (approx. 50 g each)
4 thin pork cutlets (approx. 125 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Eggs
4 TABLESPOONS Flour
12 TABLESPOONS Olive oil

Directions

1
Peel and halve the onion and cut into thin strips. Heat 2 tablespoons of oil in a frying pan. Sauté the onion until transparent. Season with salt and pepper. Pour in approx. 100 ml water, bring to the boil and steam open for approx. 10 minutes.
2
Possibly let something drip off.
3
Grate 50 g of cheese. Coarsely dice white bread and chop finely in the universal chopper. Wash the tomatoes. Cut curly tomatoes into thick slices, cut cherry tomatoes in half.
4
Place the steamed onion, bread slices and tomatoes in a casserole dish one after the other. Sprinkle with bread crumbs and grated cheese. Drizzle 4 tablespoons of oil on top. Bake in a preheated oven (electric range: 200 °C/circulating air: 175 °C/gas: see
5
manufacturer) bake about 40 minutes.
6
Grate 150 g cheese finely. Wash cutlets and dab dry. Season with salt and pepper and cut into 3 mini cutlets each. Whisk eggs and grated cheese. Turn escalopes one after the other in flour and the cheese-egg mixture.
7
Heat 6-8 tablespoons of oil in a frying pan. Fry escalopes in it in portions on both sides for about 5 minutes. If necessary, let them drip off on kitchen paper. Serve with the tomatoes. Drink tip: white wine spritzer.