Schnitzel Florentine style

Ingredients for 4 servings:

• 2 onions
• 250 g mushrooms
• 4 thin veal escalopes (150g each)
• salt and pepper
• 1 tbsp oregano, dried
• 4 tbsp olive oil
• 2 tsp broth, granulated
• 2 beefsteak tomatoes
• 150g mozzarella
• 2 tbsp basil, finely chopped and some leaves

Instructions

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

Peel the onions and finely dice. Clean the mushrooms and dice them very finely. Season the meat with salt, pepper, and oregano. Heat the olive oil in a pan and fry the schnitzels for about 1 minute on each side. Then place the schnitzels next to each other in a greased baking dish. Add the onions and mushrooms to the frying fat in the pan and sauté while stirring. Stir in the granulated stock. Spread the onion and mushroom mixture over the meat. Preheat the oven to 180°C. Slice the tomatoes and mozzarella. Place both alternately on the meat in a shingle-like layer. Bake in the preheated oven for 12-15 minutes. Serve garnished with basil. Risotto or polenta makes a delicious side dish.