Baked schnitzel

Ingredients for 2 servings:

• 1 ¼ onion(s)
• 2 pork schnitzels (200 g each)
• salt and pepper
• 2 ¼ tsp oil
• 100 ml dry white wine
• ¼ garlic clove(s)
• 2 slices of brown bread
• ¼ tsp turmeric
• ¼ can cherry tomatoes (400 g each)
• 100 ml water
• ¼ tsp vegetable stock powder
• some sugar
• 1 ball of mozzarella (125 g)
• 30 g Parmesan, grated

Instructions

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

With Parmesan

1. Preheat oven to 220°C (fan oven 200°C). Halve 1 onion and cut into strips. Halve the pork schnitzel, season with salt and pepper, and fry in a pan with 2 tablespoons of oil on each side until light brown. Remove from the pan and fry the onions in the pan until light brown. Deglaze with white wine, bring to a boil, and set aside. 2. Finely dice 1/4 onion and 1/4 garlic clove and sauté in 1/4 tablespoon of oil until translucent. Sauté in the turmeric. Add the cherry tomatoes and water. Season with vegetable stock, sugar, salt, and pepper. Bring to a boil, cover, and simmer over medium heat for 5 minutes. 3. Pour the onion broth into a 24 x 14 cm casserole dish. Place the schnitzel on top and cover with brown bread. Pour the tomato sauce over the top. 4. Slice the mozzarella and pat dry with kitchen paper. Spread over the tomato sauce with Parmesan cheese. Bake in a hot oven on a rack on the middle shelf for 15-20 minutes. Per serving: 64 g protein, 32 g fat, 29 g carbohydrates = 695 kcal (2910 kJ).