Schnitzel in tomato sauce, Mediterranean style

Ingredients for 3 servings:

• 500 g pork schnitzel or minute steaks
• 250 g tomatoes, pureed
• 1 lemon(s)
• 1 garlic clove(s), to taste
• 1 tbsp stalked thyme, dried or fresh
• 1 rosemary sprig(s) or 1 level tbsp rosemary, dried
• 1 dash of olive oil or a few black olives, finely chopped
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Pound the pork schnitzels with a meat tenderizer if necessary, or season the minute steaks with salt and pepper, then sear them briefly in a pan. Place the meat in a casserole dish and pour the passata over it. Finely chop the garlic cloves or press them into the sauce. Slice the lemon and add it to the sauce with the herbs and chopped olives, or season with a dash of olive oil, salt, and pepper. Place the casserole dish in the oven at 180°C (convection oven) or 200°C (top/bottom heat) for about half an hour. I serve it with rice as a side dish; a baguette or French fries and a salad would also work. For a special occasion, I use pork fillet.