Greek schnitzel

Name: Greek schnitzel
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Onions; 1 Garlic clove; 2 TABLESPOONS Oil; 1 TABLESPOON Tomato paste; 500 g strained tomatoes; 3 Stem(s) Thyme; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 4 thin pork cutlets (à approx. 100 g); 100 g cherry tomatoes; 2 TABLESPOONS small black olives; 100 g Feta cheese

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Onions
1 Garlic clove
2 TABLESPOONS Oil
1 TABLESPOON Tomato paste
500 g strained tomatoes
3 Stem(s) Thyme
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
4 thin pork cutlets (à approx. 100 g)
100 g cherry tomatoes
2 TABLESPOONS small black olives
100 g Feta cheese

Directions

1
Onions peel and in fine cubes cut. Peel garlic and chop finely. Heat 1 tablespoon of oil in a saucepan. Fry the onions in it. Add tomato paste and garlic and fry for 2-3 minutes.
2
Add the strained tomatoes. Wash 2 thyme stems, dab dry, remove leaves and chop coarsely. Season sauce with salt, pepper and thyme. Heat 1 tablespoon of oil in a frying pan. Season cutlets with salt and pepper and fry them in the hot oil on both sides for about 2 minutes.
3
Put the cutlets in a casserole dish. Wash, dry and quarter the tomatoes. Distribute olives and tomatoes between the cutlets. Pour sauce over them. Grate cheese and spread on meat and sauce.
4
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Decorate with a thyme stalk. Flatbread tastes good with it.