in Italy

Pork schnitzel Tuscany

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Ingredients for 4 servings:

  • 4 pork schnitzels, each 125 g
  • 250g mozzarella
  • 150 g mushrooms
  • 4 tomatoes
  • 3 tbsp oil
  • 500 g tomatoes, pureed
  • 1 garlic clove(s)
  • Salt
  • pepper
  • Basil, fresh

Instructions

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

Wash the schnitzels, pat dry, and season with salt and pepper. Slice the mozzarella. Wash, trim, and slice the mushrooms and tomatoes. Heat oil in a pan and sear the schnitzels on both sides. Then briefly sauté the mushroom slices. Heat the passata in a saucepan and season with salt, pepper, basil, and crushed garlic. Pour the tomato sauce into an ovenproof dish and add the fried schnitzels. Top with the tomatoes and sautéed mushroom slices, then arrange the mozzarella slices on top. Bake in a preheated oven at 225°C until the cheese melts slightly. Serve garnished with basil leaves. Serve with penne or rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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