Singles Dinner No. 61

Ingredients for 1 servings:

• 1 small schnitzel, fried, approx. 110g
• 100 ml homemade vegetable broth
• 2 potatoes, raw, approx. 120g
• 1 thin spring onion(s)
• 15 slice(s) of tomato(s)
• 15 slice(s) cucumber(s), with peel
• 3 cloves garlic
• 4 slices of cheese, variety of your choice
• Fat, for the casserole dish

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Baked schnitzel casserole with spring onion, tomato, cucumber and garlic

Lightly grease a baking dish and preheat oven to 200°C (top/bottom heat). Pour the broth into the baking dish. Peel the potatoes, grate them into the broth, and season with salt and pepper. Split the spring onion lengthwise, cut into fine rolls, and sprinkle over the potatoes. Arrange the tomato and cucumber slices (with skin on) in a fan-like pattern on the spring onion rolls and season with pepper. Peel the garlic, dice it, and sprinkle over the potatoes. Cut the schnitzel into portions, place on top, and season (I cut it widthwise into 5 individual pieces—it’s easier to enjoy afterward). Top with your choice of cheese (mine was chive cheese) and bake on the middle rack of the oven. Bake for 15 minutes at 200°C (top/bottom heat) and 20 minutes at 180°C (top/bottom heat). Serve on a plate—it’s moist and delicious!