Schnitzel pan “Samson”

Ingredients for 4 servings:

• 4 schnitzel meat or turkey schnitzel
• 2 packs of tomatoes, chopped
• 2 balls of mozzarella
• 125 g ham (Katenschinken), diced
• 150 ml cream or Rama Cremefine
• Spice mix for meat
• 1 m.-sized onion(s)
• 3 garlic cloves
• 1 bunch basil, fresh
• ½ tsp chili powder
• 1 tsp Italian spice mix
• 1 jar brandy (shot glass)
• 2 tsp vegetable broth, instant
• Salt from the mill
• Pepper from the mill
• Fat for frying

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Halve the schnitzel and season both sides with meat seasoning. Add a little fat to the pan and heat until hot. Sear the schnitzel on both sides for 15 minutes. Then cover and set aside. Fry the ham cubes in a saucepan. When the cubes are nice and cooked, deglaze with the brandy and meat juices (from the pan where the schnitzel was cooked). In the meantime, peel the onions and garlic and chop them finely with the basil (reserve a few leaves for garnish). Add the diced tomatoes, onions, garlic, basil, vegetable stock, Italian seasoning, and chili powder to the ham cubes in the pan. Mix well and simmer over low heat for about 15 minutes, stirring occasionally. Season to taste with pepper and salt. Finally, stir in the cream or Rama Cremefine. Place the schnitzel in a baking dish and pour the tomato sauce over it. Cut the mozzarella into thin slices and place them over the schnitzel and tomatoes. Preheat oven to 180°C fan/convection oven. Place the casserole dish in the oven and bake for approximately 20-30 minutes. Serve hot, garnished with the remaining basil. Serve with spaghetti and a green salad.