Schnitzel Parmigiana

Ingredients for 4 servings:

• 4 veal, pork or turkey escalopes (150 g each)
• 8 tbsp clarified butter
• 6 slice(s) cheese (Gouda), more or less if desired
• 1 egg(s)
• 1 cup breadcrumbs
• 1 cup flour
• 1 tsp salt
• ½ tsp pepper
• ½ tsp cayenne pepper
• 2 tbsp olive oil
• 1 kg minced meat, mixed
• 2 onions
• 4 tbsp tomato paste
• 1 can of tomatoes, chopped
• 1 pack of tomatoes, pureed
• 250 ml red wine
• 500 ml beef broth (bouillon), instant
• 3 tsp salt
• 1 tsp pepper
• 1 tsp cayenne pepper
• 1 some Parmesan

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 45 minutes

Schnitzel topped with minced meat sauce / Bolognese and cheese

First, prepare the sauce. Season the ground beef with salt, pepper, and cayenne pepper to taste. Fry in a large stainless steel pan (28 cm, a smaller one will overflow) in a little olive oil until crumbly. When the ground beef starts to brown, add the finely chopped onions. When the onions and ground beef are nicely browned, add the tomato paste and stir. Then add the chopped tomatoes and pour in the red wine. Bring everything to a boil briefly, add the beef stock and passata, and bring back to a boil. Simmer the whole thing on low heat with the lid closed for 1-2 hours. Add a little more seasoning if desired, but this isn’t usually necessary. Thicken it a bit more if needed. You can remove the sauce from the heat after 30 minutes, but if you have the time, I’ll leave it on the stove for 2-3 hours. The sauce will then be richer and more flavorful. You may need to add a little more stock or add more. If you like it more tomatoey, add an extra can of chopped tomatoes and/or 1 more package of passata. Just before the sauce is ready, start with the schnitzels. Season the schnitzels with salt, pepper, and cayenne pepper, coat them in flour, dip them in the egg beaten with a little cream, and coat them in breadcrumbs. Fry them in a large pan in clarified butter on both sides until cooked through. Place them on a plate, pour the meat sauce over them, and top with 1-2 slices of Gouda cheese. Place in the preheated oven (grill function or top heat: 200°C) for 5-10 minutes, until the cheese has melted. We serve spaghetti with the meat sauce and Parmesan cheese on the side. The schnitzels also taste great with tomato sauce instead of the meat sauce. The amount of sauce is much too much for this dish, but because of the work involved, I always make enough and freeze the leftovers in portions. I also use the sauce for lasagna.