John Myers
Ingredients for 2 servings:
- 6 thin pork or veal escalopes (80 g each)
- 3 onions
- 2 garlic cloves
- 2 tbsp tomato paste
- 800 g tomatoes, chopped
- 200 ml vegetable stock
- 1 chili pepper(s), red, hot
- 1 bay leaf
- 1 tsp oregano, dried
- 1 tsp thyme, dried
- 2 tsp capers
- Olive oil for frying
- Salt and pepper from the mill
- 1 pinch(s) of sugar
- e.g. Parmesan
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 2 hours 50 minutes
Peel the onions and garlic, finely dice them, and fry them in olive oil until light brown. Add the tomato paste and fry briefly. Deglaze with the tomatoes and vegetable stock. Add the chili pepper and bay leaf; you’ll need them later. Add the oregano, thyme, salt, pepper, and sugar, and bring everything to a boil. Reduce the heat to low and simmer for at least 2 hours. When the sauce is ready, briefly pat the schnitzels with a meat tenderizer, rinse, and pat dry. Fry the schnitzels for 2 minutes on each side, season with salt and pepper, then place them in a deep plate or shallow bowl. Remove the chili pepper and bay leaf from the sauce and discard. Stir the capers into the sauce with a little liquid and season again to taste. Pour the sauce over the schnitzels and serve. Sprinkle with Parmesan cheese, if desired. Serve with broccoli or spinach. Polenta and pasta are good accompaniments for those who are very hungry. Tip: Our butcher can’t do 80g schnitzel. I have regular schnitzels thinly sliced and then halve them myself.
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