Mediterranean-style pineapple chicken schnitzel

Ingredients for 4 servings:

• 500 g chicken schnitzel
• 400 g whipping cream (30% fat)
• 340 g pineapple pieces from the can (without juice)
• 250 g mozzarella (without liquid)
• 3 tomatoes
• some margarine for the mold
• 400 g spaetzle
• Spice(s) (salt, pepper, curry; paprika to taste)

Instructions

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

Grease a baking pan with margarine. Wash the chicken schnitzel, pat dry with kitchen paper, and arrange it in the pan (overlapping if necessary). Season lightly with the spices to taste. Drain the pineapple and arrange it over the meat. Wash and dry the tomatoes, and cut them into approximately 5 mm thick slices. Place them over the meat and pineapple (fanning them if necessary). Sprinkle with more spices to taste. Pour over the cream. Preheat oven to 180°C fan/gas mark 4-5. Bake for approximately 20 minutes. When the cream is boiling, top with mozzarella slices and bake for another 15 minutes. In the meantime, cook the spaetzle and serve.