Schnitzel with pizzaiola sauce

Ingredients for 2 servings:

• 1 small onion(s)
• 1 clove(s) garlic
• 4 large mushrooms
• 4 tbsp olive oil
• sprig(s) of oregano, some fresh
• ⅛ liter wine, red, dry
• 250 g tomatoes
• Salt and pepper, black, freshly ground
• 2 pork schnitzels
• some flour, for dusting

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel the onion and garlic and finely dice or press them through a press. Wash, trim, and thinly slice the mushrooms. Heat half of the olive oil in a saucepan and stir in the onions and garlic until translucent. Stir in about 1 tablespoon of oregano leaves and the mushrooms and sauté briefly, then deglaze with the red wine. Score the tomatoes, briefly add them to boiling water, remove them, and peel them. Finely dice them. Add the tomatoes to the pan with the onions and mushrooms, season with salt and pepper, and simmer the sauce vigorously. Season the schnitzels with salt and pepper and dust with flour. Fry in the remaining oil in a pan over medium heat for about 5 minutes on each side. Serve with the sauce and garnish with oregano. Serve with baguette bread.