Schnitzel with a delicious thick tomato sauce and melted mozzarella cheese.

Heat a pan over medium to high heat and add olive oil.

Add garlic to the olive oil and cook for around 20 seconds.

Add onions and cook for around 1 minute until they start getting soft.

Add tomato sauce and stir.

Add tomato paste and stir until it starts to melt.

Add water, three pieces of allspice, one bay leaf, a couple of pinches of salt, and one pinch of pepper.

Let the sauce simmer for around 15 minutes on medium to low heat until it becomes thick.

Cut three pork cutlets in half, about 1/4 inch thick, and season both sides with salt and pepper.

Coat each piece of pork in all-purpose flour on both sides.

Dip the floured pork into beaten eggs on both sides.

Coat the pork in bread crumbs on both sides, ensuring a nice coat.

Heat one cup of corn oil in a frying pan over medium heat.

Cook two schnitzels at a time for around 2 and 1/2 minutes on each side until golden brown.

Remove the schnitzels from the pan and place them on a plate lined with paper towels to absorb excess oil.

Use two forks to flip and remove the schnitzels to avoid damaging the breadcrumb coating.

Place the schnitzels in a baking pan and top each with thick tomato sauce.

Grate mozzarella cheese on top of each schnitzel.

Preheat the oven to 180° C.

Bake the schnitzels in the oven for around 3 to 4 minutes until the cheese is melted.

Equipment Needed

Allergens