Veal schnitzel

Ingredients for 2 servings:

• 1 onion(s)
• 120 g mushrooms
• 2 thin veal escalopes
• some herbal salt
• 1 tsp oregano, shredded
• 3 tbsp olive oil, cold pressed
• 1 tsp vegetable broth (instant powder)
• 1 beefsteak tomato(s)
• 75g mozzarella
• 2 tbsp basil, chopped

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

Peel and finely dice the onion. Trim the mushrooms, carefully rub them with a damp cloth, and cut them into small cubes. Wash the meat, pat it dry, and sprinkle it thinly with herb salt and oregano. Preheat the oven to 175°C. Heat the oil in a pan and fry the meat for about 1 minute on each side. Place the schnitzels side by side in an ovenproof dish. Sauté the diced onion and mushrooms in the remaining oil in the pan, stirring frequently. Season with the stock and then spread it evenly over the meat. Wash the tomatoes, remove the stems, slice them, and place them on top of the meat. Finally, slice the mozzarella and place them on top. Bake the schnitzels on the middle rack of the oven for about 12 to 15 minutes. Garnish with the basil.