Schnitzel casserole with bread and cheese crust

Name: Schnitzel casserole with bread and cheese crust
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2-3 yellow peppers; 400 g cherry tomatoes or small tomatoes; 2 medium-sized onions; 3-4 Stem(s) or 1 tsp thyme; 4 discs Toast; 1-2 Garlic cloves; 1-2 TABLESPOONS butter/margarine; 4 (600 g) Pork escalope; 2 TABLESPOONS oil, salt, pepper; 100 g Whipped cream; 7-10 Tbsp Grease; 100 g Semi-hard cheese (e.g. organic Sennkäse from Austria)

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2-3 yellow peppers
400 g cherry tomatoes or small tomatoes
2 medium-sized onions
3-4 Stem(s) or 1 tsp thyme
4 discs Toast
1-2 Garlic cloves
1-2 TABLESPOONS butter/margarine
4 (600 g) Pork escalope
2 TABLESPOONS oil, salt, pepper
100 g Whipped cream
7-10 Tbsp Grease
100 g Semi-hard cheese (e.g. organic Sennkäse from Austria)

Directions

1
Clean and wash the peppers and tomatoes. Cut the bell peppers into pieces, halve the tomatoes. Peel and roughly dice the onions
2
Wash the thyme and remove the leaves. Dice the toast. Peel and chop the garlic. Heat the fat and fry the bread cubes in it. Mix garlic and thyme well. Take out and put aside
3
Dab the schnitzel. Heat oil. Fry escalopes on each side for 2-3 minutes. Season and remove. Fry onions and vegetables in frying fat, season. Boil up with cream, simmer for 1-2 minutes
4
Place the vegetables in a greased casserole dish. Put the schnitzel and bread on top. Grate the cheese and sprinkle over the top. Bake in a hot oven (electric cooker: 200 °C/ circulating air: 175 °C / gas: level 3) for approx. 20 minutes
5
Drink: cool rosé wine, e.g. Blaufränkisch (Burgenland)