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Schnitzel "Italian style"

updated

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Ingredients for 4 servings:

  • 4 chicken schnitzels
  • 4 tbsp pesto
  • 2 zucchinis
  • 3 spring onions
  • ½ bunch basil
  • 800 g tomatoes, chopped (can)
  • 1 tbsp spelt flour
  • 50 ml cream
  • 150g mozzarella
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Preheat oven to 180°C (top/bottom heat). Wash the zucchini and dice or coarsely grate. Clean the spring onions and slice into rings. Slice the basil leaves. Spread the schnitzel thinly with pesto on both sides and place in a baking dish. Mix the canned tomatoes with the spelt flour, cream, zucchini, and basil. Season with salt and pepper and pour evenly over the schnitzel. Thinly slice the mozzarella and spread on top. Bake in the hot oven for about 20 minutes. Alternatively, slice the mushrooms and sauté them in 1 tablespoon of rapeseed oil. Then add them to the tomatoes along with the remaining vegetables.

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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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Schnitzel "Italian style"