Veal escalopes filled with mozzarella and basil

Ingredients for 2 servings:

• 4 thin veal escalopes, total approx. 400 g
• 100g mozzarella
• 12 basil leaves
• Salt
• pepper
• olive oil
• 200 g cherry tomatoes
• 150 g sugar snap peas
• 2 small red chili peppers
• 8 tbsp whipped cream
• Flour
• lemon juice

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Gently flatten the schnitzel under cling film if necessary. Slice the mozzarella. Season the schnitzel with salt and pepper and top with the mozzarella and basil, fold together, and secure with toothpicks. Halve the tomatoes. Steam the cleaned snow peas in 3/8 l salted water for 5 minutes. Drain and reserving the water. Briefly and vigorously fry the schnitzel in hot oil on each side. Continue frying for another 2-3 minutes on each side over moderate heat. Keep the schnitzel warm. Pierce the chili peppers several times with a sharp knife and add them to the pan with the tomatoes, tossing in the fat. Stir in 1/4 l vegetable water and the cream. Bring to a boil, thicken with flour, and season with salt, pepper, and lemon juice to taste. Heat the snow peas in the water. Serve everything. Serve with baguette or pasta (with plenty of sauce).