Schnitzel casserole with bread and cheese crust

Ingredients for 4 servings:

• 2 yellow bell peppers
• 400 g cherry tomatoes
• 3 sprigs of thyme, fresh, or 1 tsp dried
• 4 slices of toast
• 2 cloves garlic
• 4 pork schnitzels
• 100 g crème fraîche with herbs
• Italian-style seasoning
• 100 g cheese (Gouda), grated
• butter

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Blanch the tomatoes in boiling water, peel, and halve them. Trim the bell peppers and cut them into larger pieces. Wash the thyme and pick off the leaves. Dice the bread, peel and chop the garlic. Heat the butter and toast the bread cubes in it. Mix the thyme and garlic well with the bread cubes. Brown the schnitzels in hot fat for 2-3 minutes on each side, season with salt and pepper, and remove. Brown the bell peppers in the frying fat, bring to a boil with the crème fraîche, and simmer for 2-3 minutes. Season with the spice mix. Add the halved tomatoes and let them warm through. Place the vegetables in a greased baking dish. Place the schnitzels on top, cover with the bread, and sprinkle with the cheese. Bake in a preheated oven at 200°C (175°C fan-assisted oven) for about 20 minutes.