Schnitzel casserole in tomato cream

Ingredients for 6 servings:

• 6 pork schnitzels
• 2 garlic cloves
• 2 tsp oregano, dried
• 2 tbsp oil
• 3 tbsp flour
• 1 large can of tomatoes
• 200 g whipped cream
• 4 tbsp tomato ketchup
• 2 tsp vegetable broth, instant
• 400 g onion(s)
• Salt
• Cayenne pepper
• Cherry tomatoes
• Fat for the mold
• Sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peel the onions and garlic. Roughly dice the onions and finely dice the garlic. Sauté the onions and garlic in hot oil. Sauté the flour in the pan. Stir in the tomatoes and their juices, then chop them slightly. Add the cream, ketchup, stock, and oregano. Bring to a boil and simmer for about 10 minutes. Season the tomato cream with salt, cayenne pepper, and a pinch of sugar. Wash the schnitzel, pat dry, and place it in a greased casserole dish (approx. 30 cm long). Pour the tomato cream over the tomato cream. Braise in a preheated oven (convection oven: 150-175°C) for 2-2.5 hours. Cover after 1-1.5 hours. Garnish the casserole with halved cherry tomatoes and oregano. This goes well with tagliatelle and cool white wine.