Schnitzel casserole in tomato cream

Name: Schnitzel casserole in tomato cream
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 6
Ingredients: 400 g Onions; 2 Garlic cloves; 1/2 Potty/bunch fresh or 2 teaspoons dried. Oregano; 2-3 TABLESPOONS Oil (e.g. olive oil); 3 coated tbsp. flour; 1 can(s) (850 ml) Tomatoes; 150-200 g Whipped cream; 4 TABLESPOONS Tomato Ketchup; 2 TEASPOONS Vegetable broth; 7-10 Tbsp salt, cayenne pepper, sugar; 6 (175 g each) Pork escalope; 7-10 Tbsp Grease; 7-10 Tbsp cherry tomatoes

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 6

400 g Onions
2 Garlic cloves
1/2 Potty/bunch fresh or 2 teaspoons dried. Oregano
2-3 TABLESPOONS Oil (e.g. olive oil)
3 coated tbsp. flour
1 can(s) (850 ml) Tomatoes
150-200 g Whipped cream
4 TABLESPOONS Tomato Ketchup
2 TEASPOONS Vegetable broth
7-10 Tbsp salt, cayenne pepper, sugar
6 (175 g each) Pork escalope
7-10 Tbsp Grease
7-10 Tbsp cherry tomatoes

Directions

1
Peel onions and garlic. Chop onions coarsely and garlic finely. Wash and chop the oregano, except for a little bit for garnishing
2
Fry the onions and garlic in hot oil. Sweat flour in it. Stir in tomatoes and juice and chop a little. Add cream, ketchup, broth and oregano. Bring to the boil and simmer for about 10 minutes. Season tomato cream with salt, cayenne pepper and 1 pinch of sugar to taste
3
Wash the cutlets, dab dry and place them in a greased casserole dish (approx. 30 cm long). Pour the tomato cream over it. Braise in the preheated oven (electric cooker: 175-200 °C/circulating air: 150-175 °C/gas: level 2-3) for 2-21/2 hours. Cover after 1-11/2 hours. Garnish the casserole with tomatoes and the rest oregano. Serve with: mangetables and ribbon noodles