Zucchini and tomato vegetables with sage escalope

Name: Zucchini and tomato vegetables with sage escalope
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 Garlic cloves; 800 g Courgette; 2 Onions; 8 small tomatoes; 4 TABLESPOONS Oil; 3/8 l Vegetable broth (instant); 4 TABLESPOONS Tomato paste; 4 discs Pork cutlet (approx. 80 g each); some stem(s) Sage; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp wooden skewers

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

2 Garlic cloves
800 g Courgette
2 Onions
8 small tomatoes
4 TABLESPOONS Oil
3/8 l Vegetable broth (instant)
4 TABLESPOONS Tomato paste
4 discs Pork cutlet (approx. 80 g each)
some stem(s) Sage
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp wooden skewers

Directions

1
Peel the garlic and cut into thin slices. Wash, clean and slice the zucchini. Peel and finely chop the onions. Clean, wash and finely dice the tomatoes. Heat two tablespoons of oil in a saucepan.
2
Sauté the garlic, onions, zucchini and tomatoes. Add stock and tomato paste, bring to the boil and cook for ten minutes. Wash the meat, dab dry. Wash the sage and remove eight leaves.
3
Put some sage aside for garnishing. Chop the rest of the sage and add to the zucchini. Cover each slice of meat with two sage leaves and fix with wooden skewers. Heat the remaining oil in a pan and fry the meat for three to four minutes.
4
Season with salt and pepper. Season vegetables again. Serve the vegetables with the sage schnitzel. Garnish with remaining sage. Serve with baguette.