Schnitzel casserole in tomato cream

Name: Schnitzel casserole in tomato cream
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Ingredients: 375 g Onions; 2 Garlic cloves; 1/2 Pot of oregano (alternatively 2 tsp dried oregano); 1 can(s) (850 ml) peeled tomatoes; 3 TABLESPOONS Olive oil; 2 tablespoons (approx. 30 g) Flour; 250 g Whipped cream; 100 g Tomato ketchup; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 1-2 TABLESPOONS Vegetable broth (instant); 1-2 TEASPOONS Sugar; 6 Pork escalope (approx. à 200 g); 600 g Sweet peas; 2 Shallots; 300 g ribbon noodles; 20-30 g Butter or margarine; 7-10 Tbsp cherry tomatoes; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 6

375 g Onions
2 Garlic cloves
1/2 Pot of oregano (alternatively 2 tsp dried oregano)
1 can(s) (850 ml) peeled tomatoes
3 TABLESPOONS Olive oil
2 tablespoons (approx. 30 g) Flour
250 g Whipped cream
100 g Tomato ketchup
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
1-2 TABLESPOONS Vegetable broth (instant)
1-2 TEASPOONS Sugar
6 Pork escalope (approx. à 200 g)
600 g Sweet peas
2 Shallots
300 g ribbon noodles
20-30 g Butter or margarine
7-10 Tbsp cherry tomatoes
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Peel onions and garlic. Chop onions coarsely, press garlic through a garlic press. Wash oregano, dab dry and chop except for something to garnish. Drain the tomatoes on a sieve, collect the juice and cut the tomatoes into pieces. Heat olive oil in a pot, fry onions and garlic in it. Dust with flour, sauté briefly and deglaze with tomato juice and pieces.
2
Add cream, ketchup and oregano and season with salt and cayenne pepper. Bring to the boil and simmer for 4-5 minutes. Season tomato sauce to taste with stock, salt, cayenne pepper and sugar. Put the escalopes in a lightly greased, casserole dish and pour the hot tomato cream over them. Braise in the preheated oven, 2nd shelf from below (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for 2 - 2 1/2 hours. If necessary, cover with aluminium foil at the end. In the meantime, clean, wash and drain the sugar snap peas. Peel and finely dice the shallots. Put the pasta in plenty of boiling salted water and cook for 8-9 minutes until it becomes bubbly. Put sugar snap peas in little boiling salted water and steam covered for about 6 minutes. Pour the sugar snap peas onto a sieve and drain.
3
If necessary, cover with aluminium foil at the end. In the meantime, clean, wash and drain the sugar snap peas. Peel and finely dice the shallots. Put the pasta in plenty of boiling salted water and cook for 8-9 minutes until it becomes bubbly. Put sugar snap peas in little boiling salted water and steam covered for about 6 minutes. Pour the sugar snap peas onto a sieve and drain. Heat the fat in a pot, fry the shallots in it until translucent and toss the sugar snap peas in it. Keep warm. Pour the noodles onto a sieve, quench briefly under cold water and drain. Serve the schnitzel casserole with noodles and sugar snap peas. Garnish with oregano and cherry tomatoes
4
Heat the fat in a pot, fry the shallots in it until translucent and toss the sugar snap peas in it. Keep warm. Pour the noodles onto a sieve, quench briefly under cold water and drain. Serve the schnitzel casserole with noodles and sugar snap peas. Garnish with oregano and cherry tomatoes