Schnitzel skewers with tomato sauce

Name: Schnitzel skewers with tomato sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 50 g Butter or margarine; 7-10 Tbsp Salt; 200 g Corn semolina (polenta); 6 small onions; 8 (à 100 g) thin escalopes of pork; 7-10 Tbsp black pepper; 3 TABLESPOONS Olive oil; 1 Garlic clove; 1 TABLESPOON Tomato paste; 1 can(s) (425 ml) chunky tomatoes; 1 pinch Sugar; 7-10 Tbsp Sage; 7-10 Tbsp wooden skewers

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

50 g Butter or margarine
7-10 Tbsp Salt
200 g Corn semolina (polenta)
6 small onions
8 (à 100 g) thin escalopes of pork
7-10 Tbsp black pepper
3 TABLESPOONS Olive oil
1 Garlic clove
1 TABLESPOON Tomato paste
1 can(s) (425 ml) chunky tomatoes
1 pinch Sugar
7-10 Tbsp Sage
7-10 Tbsp wooden skewers

Directions

1
Boil 1 litre of water. Add fat and about 1 teaspoon of salt. Stir in semolina. Continue stirring over low heat for 5 minutes. Cover and stir for another 15 minutes on
2
Stir from time to time. In the meantime, peel and quarter the onions. Wash the meat and dab dry. Cut each cutlet into 4 pieces. Put alternately 4 onion quarters and 4 escalopes on 1 skewer each.
3
Season with salt and pepper. Heat 2 tablespoons of oil in a large frying pan and fry the skewers for 6-8 minutes while turning. Peel garlic and press it through a garlic press. Heat 1 tablespoon of oil in a saucepan.
4
Sauté the garlic in it. Add the tomato paste and sweat briefly. Add the tomatoes and simmer for 5 minutes at low heat. Season to taste with salt, pepper and sugar. Serve polenta with the skewers and sauce.
5
Garnish with sage.