Schnitzel Arrabbiata

Ingredients for 4 servings:

• 4 turkey schnitzels
• 620 ml tomato(s), pureed
• 400 g tomatoes, chopped, fresh or from the can
• 2 small onions
• 1 clove(s) garlic
• 1 bell pepper(s), red or yellow
• 2 tbsp olive oil
• 4 tbsp basil, dried
• some water
• salt and pepper
• Paprika powder
• 2 m.-large chili pepper(s), red, possibly more
• some chili flakes

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

quick, easy, spicy

Rinse the schnitzels and pat dry. Gently pound them depending on their thickness. They should be relatively thin. Place them in a baking dish and season with salt and pepper. Peel the onion and garlic. Chop the onion very finely. Wash the bell pepper, deseed it, and finely dice it. If using fresh tomatoes, peel them and cut them into very small pieces, reserving any juice. Fill a bowl with the pureed and chopped tomatoes (including the juice). Add the diced onion and crushed garlic. Add the oil, spices, and basil, and mix everything thoroughly. Add the diced bell pepper and stir in. Halve the chili peppers and deseed them (if desired). Cut them into fine strips or pieces and add them to the tomatoes. Mix thoroughly. If you like, you can add some chili flakes, but be careful, as it can quickly become too hot. Spread the tomato mixture evenly over the schnitzels and place the dish in the briefly preheated oven. Bake at approximately 200°C for about 30-40 minutes. The time depends on the thickness of the schnitzels. It’s better to leave them in the oven a little longer. Almost any side dish goes well with this, including a fresh green leaf salad with a mild dressing.