Schnitzel in pizzaiola sauce

Name: Schnitzel in pizzaiola sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 2 Garlic cloves; 2 Branches of rosemary; 4 Pork cutlet (approx. 150 g each); 2 TABLESPOONS Olive oil; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 2 TABLESPOONS Tomato paste; 2 can(s) (425 ml each) chunky tomatoes; 2 TEASPOONS Capers (glass); 6 Anchovy fillets

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
2 Garlic cloves
2 Branches of rosemary
4 Pork cutlet (approx. 150 g each)
2 TABLESPOONS Olive oil
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
2 TABLESPOONS Tomato paste
2 can(s) (425 ml each) chunky tomatoes
2 TEASPOONS Capers (glass)
6 Anchovy fillets

Directions

1
Peel and finely dice the onion and garlic. Wash the rosemary, dab dry and chop. Dab cutlets dry and halve them crosswise. Heat 1 tablespoon of oil in a large frying pan. Fry the escalopes in it over high heat for 1-2 minutes on each side.
2
Season with salt and pepper and remove.
3
Heat 1 tablespoon of oil in the frying fat. Fry the onion, garlic and rosemary in it. Sweat tomato paste briefly. Add the chopped tomatoes, 1/8 l water and capers, bring to the boil and simmer for 5 minutes. Season with salt, pepper and sugar.
4
Rinse the anchovy fillets with cold water and dab dry. Chop 2 finely and stir into the sauce. Place the cutlets in the sauce and warm them up.
5
Season the sauce again. Garnish with the remaining anchovy fillets. Ciabatta bread tastes good with it.