Pizza-Schnitzel with Mett

Name: Pizza-Schnitzel with Mett
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 2 medium-sized onions; 4 (150 g each) Pork escalope; 2 TABLESPOONS Oil; 7-10 Tbsp Pizza spice; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 4 discs cooked ham (approx. 35 g each); 300 g Pork sausage; 1 package (450 ml) Tomato sauce for pizza and pasta; 200 g Whipped cream; 125 g Mozzarella cheese; 75 g grated gouda cheese; 7-10 Tbsp Rosemary and thyme

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

2 medium-sized onions
4 (150 g each) Pork escalope
2 TABLESPOONS Oil
7-10 Tbsp Pizza spice
7-10 Tbsp Salt
7-10 Tbsp black pepper
4 discs cooked ham (approx. 35 g each)
300 g Pork sausage
1 package (450 ml) Tomato sauce for pizza and pasta
200 g Whipped cream
125 g Mozzarella cheese
75 g grated gouda cheese
7-10 Tbsp Rosemary and thyme

Directions

1
Onions peel, halve and cut into thin slices. Wash the meat, dab dry. Heat the oil in an ovenproof pan. Fry escalopes for 1-2 minutes on each side. Season with pizza spice, salt and pepper.
2
Sprinkle with onions and remove from heat. Put a slice of ham on each cutlet. Divide the minced meat into 4 portions, form them into longish shapes and place a minced meatball on each cutlet. Pour tomato sauce and cream over the escalopes. Cover and braise in the preheated oven (electric cooker 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 1/4 hours. Drain mozzarella and cut into cubes. Cover pan and sprinkle schnitzel with cheese. Bake open for another 30 minutes. Serve garnished with rosemary and thyme.
3
Cover and braise in the preheated oven (electric cooker 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 1/4 hours. Drain mozzarella and cut into cubes. Cover pan and sprinkle schnitzel with cheese. Bake open for another 30 minutes. Serve garnished with rosemary and thyme. Serve with a fresh salad and bread