Schnitzel au gratin with tomato and mozzarella

Name: Schnitzel au gratin with tomato and mozzarella
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Turkey escalope (approx. 175 g each); 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 600 g Tomatoes; 1/2 potty Basil; 2 Onions; 125 g Mozzarella cheese; 7-10 Tbsp Grease

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Turkey escalope (approx. 175 g each)
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
600 g Tomatoes
1/2 potty Basil
2 Onions
125 g Mozzarella cheese
7-10 Tbsp Grease

Directions

1
Wash the schnitzel and dab dry. Heat oil in a pan. Fry the escalopes on each side for about 2 minutes. Remove and season with salt and pepper. Wash and clean the tomatoes and cut them into large pieces.
2
Wash the basil, dab dry and chop finely, except for a little to garnish. Peel and chop the onions. Tomatoes and onions briefly in the frying fat, stir in basil, season with salt and pepper.
3
Layer the meat and tomatoes with the onions in a greased casserole dish. Drain the mozzarella and cut into cubes, spread over the casserole. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes.
4
Garnish with basil. Herb baguette tastes good with it.