Schnitzel Bolognese

Ingredients for 2 servings:

• 2 pork schnitzels
• 1 egg(s)
• salt and pepper
• Paprika powder
• Maggi
• 8 tbsp flour
• 8 tbsp breadcrumbs
• 1 piece(s) palm fat
• 200 g minced meat, mixed
• 1 onion(s)
• 1 tbsp oil
• 2 tsp sugar
• 2 tbsp tomato paste
• 1 tbsp flour
• ½ jar water
• ½ cube of meat broth
• e.g. ketchup
• oregano
• Thyme
• 100 g Parmesan
• Butter for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the schnitzels, pat dry, and flatten. Place flour and breadcrumbs on separate plates, then whisk the eggs with salt, pepper, paprika, and Maggi. Coat the schnitzels first in flour, then in the egg, then in the breadcrumbs. Press the breadcrumbs firmly into the pan, shaking off any loose crumbs. Fry the schnitzels in palm oil and place them side by side in a buttered, shallow baking dish. For the Bolognese sauce, peel and chop the onion and fry in the heated oil. Sprinkle with sugar and sauté until translucent. Add the minced meat, season with salt, pepper, and paprika, and fry until crumbly. Stir in the tomato paste, dust with flour, and pour in water. Add the stock cube and simmer. Season to taste with ketchup, oregano, and thyme, adjusting the seasoning if necessary and/or adding tomato paste—the sauce should be very thick. Pour the sauce over the schnitzels. Sprinkle with freshly grated Parmesan cheese and bake in the oven at approximately 200°C until the cheese has melted. Serve with French fries and a green salad.