Italian schnitzel

Ingredients for 4 servings:

• 4 pork schnitzels, 140g each
• Salt
• Pepper, freshly ground
• 3 tbsp olive oil
• 1 m.-large zucchini
• 2 m.-sized onion(s)
• 2 cloves garlic
• 10 black olives, pitted
• 800 g tomatoes, from the can
• 2 tbsp tomato paste
• 1 tsp oregano, dried
• 1 tsp rosemary, dried
• 100 g Parmesan
• basil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the schnitzel, pat dry, season with salt and pepper, and fry in oil on both sides (do not cook thoroughly). Place the schnitzels side by side in a greased baking dish. Wash the zucchini, halve lengthwise, and slice. Dice the onions and garlic. Roughly chop the olives. Sauté the zucchini slices in the remaining frying fat. Add the onions and garlic and sauté. Add the tomatoes with their liquid, tomato paste, and olive pieces; heat through, and season with salt, pepper, oregano, and rosemary. Pour the mixture over the schnitzel. Coarsely grate the Parmesan cheese and sprinkle over the top. Bake in the oven at 200°C for about 20 minutes. Sprinkle with basil strips. Serve with tagliatelle pasta.