Baked Mediterranean schnitzel with tomato sauce

Ingredients for 4 servings:

• 4 slice(s) of turkey schnitzel, approx. 150 g each
• 8 tomatoes, dried, preserved in oil
• 80 g olives, black, pitted
• 250g mozzarella
• 2 onions
• 400 g tomatoes, chunky, from the can
• 1 pinch(s) of sugar
• some balsamic vinegar, light
• Salt
• Pepper, colored, from the mill
• some olive oil for the gratin dish

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Rinse the turkey cutlets, pat dry, and season with a little salt and a few turns of freshly ground pepper. Drain the sun-dried tomatoes, reserving about 2 tablespoons of the oil. Halve the olives. Peel the onions and slice them. Drain the mozzarella and slice them. Preheat the oven to 205°C (fan). Heat the oil you reserved from the sun-dried tomatoes in a pan and fry the turkey cutlets on both sides. Remove them and fry the onion strips in the frying fat. Add the chopped tomatoes and simmer for about 5 minutes. Season the sauce with a little salt, a few turns of freshly ground pepper, a pinch of sugar, and a little light balsamic vinegar. Place the turkey cutlets in a gratin dish lightly greased with olive oil, top with the sun-dried tomatoes, olives, and mozzarella slices, and bake in the preheated oven for about 10 minutes. Then serve with the tomato sauce and fresh ciabatta.