Scaloppina Milanese alla Anna Tesoro

Ingredients for 4 servings:

• 1 kg veal escalope or pork escalope
• 4 eggs
• 6 cloves garlic
• 1 bunch of parsley
• ½ bag(s) of Parmesan
• 3 balls of mozzarella
• 150 g cooked ham
• 5 tomatoes, ripe
• 1 red bell pepper(s)
• 1 small onion(s)
• Breadcrumbs
• Salt
• pepper
• nutmeg
• 2 tsp sugar
• Oil for frying

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes

Baked schnitzel from the oven

Pour hot water over the tomatoes, peel them, and cut them into small cubes. Cut the bell peppers into 1 cm wide and 2 cm long pieces. Finely chop the onion and garlic. Sauté the onion and garlic in olive oil until translucent, add the tomatoes, bell peppers, and a little water, and simmer over low heat. Add salt, pepper, and 2 teaspoons of sugar. Add a little water at a time and simmer over low heat for a total of 1 hour. Wash the schnitzels, pat them dry, and pound them very thinly. Season with salt and set them aside. Finely chop the garlic, then crush it with a knife. Finely chop the parsley. Beat 4 eggs, add the garlic, parsley, Parmesan cheese, salt, nutmeg, and pepper. Coat the schnitzels in the egg mixture, then coat them in breadcrumbs. Briefly fry the schnitzels in hot oil (otherwise they will dry out) and then briefly place them on kitchen paper to drain. Cut the mozzarella edgewise into 3 slices. Place a tablespoon of tomato sauce in a small pile on a baking sheet. Place one schnitzel on the tomato sauce. Repeat with all the schnitzels. Then add another tablespoon of tomato sauce to each schnitzel, then place a slice or half a slice of ham on each schnitzel (depending on the size of the schnitzel), and finally top with a slice of mozzarella. Bake in a preheated oven at 200°C (400°F) for 15 minutes, until the mozzarella has melted. This dish goes well with potato cubes, also fried in hot oil, as well as with all kinds of pasta and salad.