John Myers
Ingredients for 6 servings:
- 6 thin turkey escalopes or pork escalopes
- Salt
- pepper
- 3 m.-large shallot(s)
- 3 cloves garlic
- 3 tbsp olive oil
- 200 g tomatoes, peeled, from the can
- 1 tsp vegetable broth, instant
- 200g Gorgonzola
- 250 g crème fraîche
- some flour
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour
also for guests
Rinse the schnitzel and pat dry. Season with salt and pepper. Finely chop the shallots and garlic. Heat olive oil in a pan and sauté the shallots and garlic until translucent. Add the tomatoes and vegetable stock and bring to a boil. Cut the Gorgonzola into pieces and add it to the tomato sauce with the crème fraîche. Stir until the cheese has melted. Preheat the oven to 200°C (top/bottom heat), grease a baking dish. Coat the schnitzel in flour. Pour half of the sauce into the baking dish, place the schnitzel on top, and spread the remaining sauce over the top (depending on the number of schnitzels, you can also layer them like a lasagna). The schnitzel pan now needs to cook for about 40 minutes. A green salad goes very well with it.
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