Baked schnitzel in tomato sauce

Ingredients for 4 servings:

• 1 sprig(s) vine tomato(s)
• 1 can tomatoes, chunky, spicy, approx. 400 g
• 2 m.-sized onion(s)
• ¼ liter beef broth
• 1 pinch(s) of salt and pepper
• 1 pinch(s) of sugar
• 4 pork schnitzels or turkey schnitzels
• 1 ball of mozzarella
• 1 cup of whipped cream (200 ml)
• 1 pinch(s) cumin
• 1 dashes Worcestershire sauce

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Pat the schnitzels dry and sprinkle with salt and pepper. Wash and slice the vine tomatoes, peel and dice the onions. Sauté the diced onions and 2/3 of the tomato slices in a saucepan with a pinch of sugar. Add the beef broth, canned tomatoes, and heavy cream and simmer gently, then puree everything with a hand blender. Now add Worcestershire sauce and a pinch of cumin and continue simmering. In the meantime, fry the schnitzels until golden brown on both sides and place them in a baking dish. Thicken the tomato sauce a little more, if necessary, and pour it over the schnitzels. Tear the mozzarella into pieces and spread evenly over the schnitzels. Place the remaining tomato slices on top. Bake in a preheated oven at 220°C (top/bottom heat) for about 15-20 minutes. This goes perfectly with potato croquettes, sweet potato fries, or homemade spaetzle.