Baked pork schnitzel with mushrooms and Serrano ham on vegetable tomato sauce

Ingredients for 2 servings:

• 1 clove(s) garlic
• 1 small onion(s)
• 1 m.-large zucchini
• 1 small bell pepper(s), red
• 1 can of tomatoes
• 1 tsp Italian herbs
• 1 tsp oregano
• 1 tsp basil
• e.g. salt and pepper
• n. B. sugar
• 2 pork schnitzels from the topside
• n. B. Flour
• 1 egg(s)
• n. B. Panko
• n. B. Clarified butter
• 2 mushrooms
• 4 slices of Serrano ham
• 4 slices of Gouda or other cheese of your choice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Note: The ingredients are listed in the order in which they are processed. Peel and chop the garlic. Peel the onion and dice into small pieces. Wash or trim and dice the zucchini and bell peppers. Sauté the garlic and onions in olive oil, add the zucchini and diced bell peppers and fry briefly. Add the canned tomatoes (please don’t skimp on quality here; San Marzano tomatoes are the best) and season generously with the herbs, salt, pepper, and a pinch of sugar. Bring to a boil briefly and set aside. Flatten the schnitzels, then season with salt and pepper. Roll them first in flour, then in beaten egg, and finally in panko breadcrumbs. Fry the two breaded schnitzels in clarified butter, then place them on a baking sheet and top with the raw and sliced ​​mushrooms. Arrange 2 slices of Serrano ham and 2 slices of cheese on top. Briefly bake in a preheated oven at 200°C (top/bottom heat) until the cheese is golden brown. While baking, warm the vegetable sauce and serve on plates. Place the baked schnitzels on the bed of vegetables and garnish with fresh basil. Serve with a tomato salad.