John Myers
Contents
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Ingredients
- 2 medium sized Zucchini
- 1 piece Carrot
- 1 piece Yellow peppers
- 1 piece Red peppers
- 4 piece Red Onion
- 1 piece Garlic
- 700 g Potatoes
- 1 Can Pizza tomatoes
- 2 el Tomato paste
- 2 el Sugar
- 2 Branches Rosemary fresh
- Dried oregano
- Dried thyme
- Salt and pepper
- Sweet paprika
- Olive oil
- 4 piece Naturally fried pork schnitzel
- 200 g Grated cheese
- 200 g Party tomatoes
Instructions
- Wash and drain the vegetables. Clean, peel and cut the zucchini, carrot and bell pepper into bite-sized pieces. Peel the onion and cut into thin wedges. Peel the garlic and cut half into fine cubes.
- Heat a little olive oil and let the vegetables cook well in it, season with salt & pepper & a little sugar, now add the rosemary sprigs, thyme and oregano, add the tomato paste and stir in well, simmer on a low heat for about 15 minutes until it is al dente is. Fish out the rosemary sprigs.
- In the meantime, peel the potatoes and cut into 3mm thick slices, add a little olive oil and season well with paprika, salt & pepper, then put everything in a suitable shape and cook in the oven for a good 20 minutes at 200 °.
- When the vegetables are still "al dente", take them out of the pan and heat some olive oil. Season the schnitzel well and fry briefly but hot on both sides.
- Take the pan out of the oven, first distribute the schnitzel on it, then the vegetables, then the pizza and party tomatoes, cover the whole thing with grated cheese and grill it for 20 minutes at 180 ° convection / grill function.
