Baked Veal Schnitzel
Baked veal schnitzels with eggplant and mozzarella: veal, vegetables, and cheese provide the body with plenty of vitamin B2, B6, and zinc.
Ingredients
- 300 g Eggplant (1 Eggplant)
- Salt
- 175 g buffalo mozzarella
- 2 Tomatoes
- 900 g veal schnitzels (6 veal schnitzels)
- 3 tbsp olive oil
- Pepper
- 2 stems basil
Instructions
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1.
Clean, wash, and dry the eggplant; slice into rounds and lightly salt them.
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2.
Drain the mozzarella and cut it into slices.
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3.
Wash the tomatoes, trim off the stem ends in a wedge shape, and slice them.
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4.
Cover the schnitzels with cling film and gently flatten them with a meat mallet (flatten).
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5.
Heat 1½ tbsp olive oil in a pan. Pat the eggplant slices dry with paper towels and fry each side for 2 minutes in hot oil. Season with pepper.
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6.
Add the remaining oil to the pan. Season the meat with salt and pepper, then sear each side for 30 seconds in the hot oil.
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7.
Place the schnitzels in a baking dish. Arrange the eggplant slices on top.
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8.
Lay the tomato slices over the eggplant and season with salt and pepper.
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9.
Wash and dry the basil; pick off the leaves and scatter them over the tomato slices.
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10.
Top each schnitzel with mozzarella slices. Bake the veal schnitzels in a preheated oven at 200 °C (180 °C fan, gas: level 3) on the middle rack for 8 minutes. Serve with roasted potatoes or fried quinoa.
