Lemon escalope casserole with Gremolate

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Prepare rice in boiling salted water according to package instructions and keep warm if necessary. Wash and clean the zucchini and tomatoes and cut into thin slices. Heat 1 tablespoon of oil in a large pan and fry the zucchini slices in it in portions, season with salt and pepper and remove from the pan. For the Gremolata, wash the lemons, grate them dry and cut the rind of one lemon thinly. Wash the parsley, dab dry and remove the leaves.

2. 2

   Peel the garlic. Finely chop lemon peel, garlic and parsley. Cut the other lemon into thin slices. Peel and halve the onions and cut them into slices. Heat 1 tablespoon of oil in a pan and fry the onion slices for 2-3 minutes. Put the onions in one large or 2 small casserole dishes. Flatten escalopes and season with salt and pepper. Heat 1 tablespoon of oil in a frying pan and fry the escalopes on both sides. Place the cutlets on the onions. Spread tomato, zucchini and lemon slices on top.

3. 3

   Flatten escalopes and season with salt and pepper. Heat 1 tablespoon of oil in a frying pan and fry the escalopes on both sides. Place the cutlets on the onions. Spread tomato, zucchini and lemon slices on top. Heat butter in a small pot. Fry the breadcrumbs in it for about 1 minute until golden brown, then add the chopped lemon-parsley mixture and spread on the schnitzels and vegetables. Bake the casserole in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 5-10 minutes, then serve immediately

Nutrition Facts

KCAL
470 kcal

CARBS
47 g

FATS
14 g

PROTEINS
39 g