Tomato – mozzarella – schnitzel from the oven

Ingredients for 2 servings:

• 250 g turkey schnitzel
• 10 tomatoes, dried, preserved in oil
• 50 g green olives, pitted
• 2 packs of mozzarella
• 1 onion(s)
• 1 can tomato(s), chopped, approx. 250ml drained weight
• e.g. balsamic vinegar
• e.g. sea salt
• n. B. Pepper, freshly ground
• e.g. fresh basil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Divide the turkey schnitzels into 4 roughly equal-sized pieces. Remove about 10 sun-dried tomatoes, reserving some oil for the pan. Cut the mozzarella into thin slices and cut the onion into thin half rings. Wash the schnitzel pieces and dry them thoroughly. Heat the reserved tomato oil in a pan and brown the schnitzel pieces over medium heat until well browned on all sides. Remove from the pan and place in an ovenproof dish. Using the same frying fat used to brown the schnitzels, sauté the onion until translucent, then add the canned tomatoes. Simmer for about 10 minutes, allowing it to reduce slightly, as the fat and canned tomatoes will produce a lot of liquid (if you prefer a more liquid dish, you can skip the reduction process). Top each schnitzel piece in the dish with a sun-dried tomato. Distribute the remaining sun-dried tomatoes and olives around the schnitzels, then top with the mozzarella. Bake in the oven at approximately 220°C (fan oven) for about 10-15 minutes, until the cheese has melted nicely and is just beginning to brown. Season the tomato and onion sauce with salt, pepper, and balsamic vinegar, adding other herbs if desired! Serve the schnitzels with the sauce. We serve it with boiled potatoes.