Baked mini schnitzel with pea pasta in tomato sauce

Ingredients for 4 servings:

• 4 pork schnitzels (150 g each)
• 2 tomatoes
• 125g mozzarella
• ½ bunch oregano
• Salt
• Pepper, mixed, from the mill
• 2 tbsp olive oil
• 300 g pasta (horn pasta)
• 1 onion(s)
• 400 g peas, fresh, split
• 400 g tomatoes, pureed
• 1 pinch(s) of sugar

Instructions

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

Rinse the pork schnitzels, pat dry, halve, and season with salt and pepper. Rinse the tomatoes and slice them, removing the cores. Drain the mozzarella and slice them as well. Rinse the oregano, shake it dry, and roughly chop the leaves. Preheat the oven grill. Heat 1 tablespoon of olive oil in a large pan and fry the halved schnitzels over medium heat for about 3 minutes on each side. Then remove from the pan and place on a baking sheet lined with baking paper. Cook the pasta in plenty of boiling, lightly salted water until al dente, then drain. Peel the onion, finely dice it, and fry it in 1 tablespoon of olive oil in a pan over medium heat. Add the peas and season with a little salt and a few turns of freshly ground pepper. Then add the passata and a pinch of sugar and simmer everything over low heat for about 5 minutes. Top each schnitzel with a slice of tomato and a slice of mozzarella, sprinkle with chopped oregano, and season with a little salt and a few turns of freshly ground pepper. Place under the preheated grill for about 5 minutes. Add the pasta to the pan with the peas and tomato sauce and fold in. Serve with the mini schnitzels.