Schnitzel casserole with white bread and cheese crust

Name: Schnitzel casserole with white bread and cheese crust
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g yellow peppers; 375 g cherry tomatoes; 125 g Onions; 1-2 Garlic cloves; 3-4 Stem(s) Thyme; 4 discs Toast; 40 g Butter or margarine; 4 Pork cutlet (approx. 150 g each); 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 125 g Whipped cream; 100 g grated, medieval Gouda cheese

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g yellow peppers
375 g cherry tomatoes
125 g Onions
1-2 Garlic cloves
3-4 Stem(s) Thyme
4 discs Toast
40 g Butter or margarine
4 Pork cutlet (approx. 150 g each)
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
125 g Whipped cream
100 g grated, medieval Gouda cheese

Directions

1
Clean, wash and cut the peppers into pieces. Wash and halve the cherry tomatoes. Peel and roughly dice onions. Peel garlic and chop finely. Wash thyme, dab dry and pluck the leaves from the stalks.
2
Remove the crusts from toast and cut into cubes. Heat 30 g fat in a large pan and roast the bread cubes in it until golden brown. Add garlic and thyme, except for something to garnish, and mix with the bread cubes.
3
Remove from the pan. Cut the schnitzel in half. Heat the oil in the pan and fry the escalopes briefly while turning. Season with salt and pepper and also remove from the pan. Braise vegetables and onions in hot frying fat, season with salt and pepper and deglaze with cream.
4
Bring to the boil and simmer for 1-2 minutes. Put into a casserole dish, place cutlets on the vegetables and spread bread cubes on top. Sprinkle with cheese and remaining fat in flakes and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for about 20 minutes.
5
Sprinkle with remaining thyme and serve immediately.