Pork schnitzel Tuscany

Ingredients for 4 servings:

• 4 pork schnitzels
• 1 can of pizza tomatoes
• 1 onion(s)
• 1 garlic clove(s)
• 150 g mushrooms
• 250g mozzarella
• some salt and pepper from the mill
• 3 tbsp olive oil
• some basil leaves
• 1 tbsp tomato paste
• possibly sugar
• Herbs, Italian, dried
• possibly red wine

Instructions

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

Wash the pork schnitzels, pat dry, and season with salt and pepper, then halve if desired. Slice the mozzarella, clean the mushrooms, and slice them as well. Finely chop the onion and garlic. Heat the oil in a pan and sear the schnitzels on both sides. Remove from the pan and set aside. Sauté the finely chopped onion in the same pan. Add the garlic, sugar, mushrooms, and tomato paste; fry and deglaze with the chopped tomatoes. Pour in water and, if desired, red wine. Season with salt, pepper, and herbs, and simmer for about 10-15 minutes. Pour the tomato sauce into a baking dish, place the schnitzels on top, and top with the mozzarella slices. Bake in a preheated oven at 200-220°C (top/bottom heat) for about 10 minutes, garnishing with the basil leaves to serve. Serve with spaghetti or rice and a green salad.