John Myers
Ingredients for 6 servings:
- 400 g onion(s)
- 2 garlic cloves
- ½ tsp oregano
- 2 tbsp olive oil
- 2 can/n tomatoes, peeled
- 150 ml cream
- 4 tbsp tomato ketchup
- 2 tsp vegetable broth
- salt and pepper
- Sugar
- 6 pork schnitzels from the nut
- some fat for the mold
- some basil leaves
- possibly cherry tomatoes
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Roughly chop the onions and finely chop the garlic. Heat the olive oil and sauté the onions and garlic. Deglaze with the canned tomatoes. Add the ketchup. Season with oregano, vegetable stock, salt, pepper, and sugar, and simmer for 10 minutes. Wash the schnitzels, pat dry, and place them in a greased baking dish. Pour the tomato sauce over them and scatter the halved cherry tomatoes and basil leaves on top. Braise at 150°C (fan oven) for approximately 2–3 hours. After 1 hour, cover the baking dish (e.g., with aluminum foil). Tip: The longer the casserole braises in the oven, the better/more tender the meat will be. Tagliatelle, for example, is a good side dish.
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