Schnitzel au gratin in hot tomato sauce with anchovies, capers and polenta

Name: Schnitzel au gratin in hot tomato sauce with anchovies, capers and polenta
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 1 red chilli pepper; 7 TABLESPOONS Olive oil; 2 can(s) (425 ml each) chunky tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 200 ml Milk; 150 g Corn semolina (polenta); 4 Pork cutlet (approx. 150 g each); 2 Eggs (size M); 2 TABLESPOONS Whipped cream; 4-5 Tbsp Flour; 75 g Breadcrumbs; 125 g Mozzarella cheese; 75 g Parmesan cheese; 1 TABLESPOON Capers; 4–5 Anchovies; 7-10 Tbsp Cling film

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
1 red chilli pepper
7 TABLESPOONS Olive oil
2 can(s) (425 ml each) chunky tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
200 ml Milk
150 g Corn semolina (polenta)
4 Pork cutlet (approx. 150 g each)
2 Eggs (size M)
2 TABLESPOONS Whipped cream
4-5 Tbsp Flour
75 g Breadcrumbs
125 g Mozzarella cheese
75 g Parmesan cheese
1 TABLESPOON Capers
4–5 Anchovies
7-10 Tbsp Cling film

Directions

1
Peel and finely dice the onion and garlic. Clean, wash, slice and core the chilli pepper. Chop the pod finely. Heat 1 tablespoon of oil in a saucepan. Fry onion, chilli and garlic in it. Deglaze with tomatoes, cover and simmer for 3-4 minutes. Season to taste with salt, pepper and sugar
2
Bring milk and 600 ml water to the boil. Add 3 tablespoons of oil and about 1 teaspoon of salt. Stir in semolina. Continue stirring over low heat for about 5 minutes. Cover and leave to swell for a further 15 minutes on the switched-off hotplate. Stir from time to time
3
Wash the cutlets, dab dry, halve or cut into three depending on size. Beat the schnitzel very thinly between 2 layers of foil. Beat the eggs and cream and season well with salt and pepper. Turn escalopes one after the other first in flour, then egg and then breadcrumbs
4
Heat 3 tablespoons of oil in portions in a frying pan. Fry the escalopes in it in portions at medium heat for about 4 minutes until light brown, take them out and put them on a baking tray. Cut the mozzarella into 8-12 slices, cover the cutlets with them and let them melt under the preheated grill of the oven for 2-3 minutes, take them out
5
Slice about 20 g of the Parmesan cheese into shavings. Grate the rest of the cheese, stir into the semolina, season with salt, pepper and sugar. Coarsely chop the capers and anchovies, stir into the tomato sauce, warm up. Arrange polenta, tomato sauce and schnitzel, sprinkle with parmesan slices