Schnitzel alla napoletana

Name: Schnitzel alla napoletana
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 300 g ripe tomatoes; 1-2 Garlic cloves; 2 stem(s) Basil; 4-6 Tbsp olive oil, salt, pepper; 4 Cotoletta di vitello o di maiale (ca. 125 g ciascuno); 4 TABLESPOONS flour, 1 egg; 4 TABLESPOONS Breadcrumbs; 2-3 (approx. 500 g) Courgette; 3-4 Tbsp grated parmesan; 7-10 Tbsp a few squirts of lemon juice

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

300 g ripe tomatoes
1-2 Garlic cloves
2 stem(s) Basil
4-6 Tbsp olive oil, salt, pepper
4 Cotoletta di vitello o di maiale (ca. 125 g ciascuno)
4 TABLESPOONS flour, 1 egg
4 TABLESPOONS Breadcrumbs
2-3 (approx. 500 g) Courgette
3-4 Tbsp grated parmesan
7-10 Tbsp a few squirts of lemon juice

Directions

1
Wash and dice the tomatoes. Peel and chop the garlic. Wash and chop basil. Fry half the garlic in 1 tbsp. oil. Add tomatoes and season with salt and pepper. Reduce over medium heat for 8-10 minutes. Add basil
2
Dab schnitzel, cut in half and possibly tap flatter. Season with salt and pepper. Turn one after the other in flour, whisked egg and breadcrumbs
3
Clean, wash and slice the zucchini. Fry remaining garlic and zucchini in 1-2 tbsp. hot oil for about 5 minutes. Turn more often. Season with salt and pepper
4
Heat 2-3 tablespoons of oil in an ovenproof pan. Fry the escalopes for about 2 minutes on each side. Spread tomato sauce on top and sprinkle with parmesan. Bake in a preheated oven at the highest setting for 3-5 minutes (or melt cheese with the lid on the pan). Sprinkle with lemon juice. Arrange everything. Served with: ribbon noodles