Schnitzel in taco sauce

Name: Schnitzel in taco sauce
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 11
Ingredients: 250 g Onions; 6 Garlic cloves; 10-12 thin pork cutlets (approx. 150 g each); 5-6 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/4 l clear meat broth (instant); 1/2 (250 g) Bottle of Texicana Salsa, tomato chili sauce; 1 can(s) (850 ml) peeled tomatoes; 1 TABLESPOON demerara sugar; 2-3 stem(s) Parsley; 1-2 Pepperoni

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 11

250 g Onions
6 Garlic cloves
10-12 thin pork cutlets (approx. 150 g each)
5-6 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/4 l clear meat broth (instant)
1/2 (250 g) Bottle of Texicana Salsa, tomato chili sauce
1 can(s) (850 ml) peeled tomatoes
1 TABLESPOON demerara sugar
2-3 stem(s) Parsley
1-2 Pepperoni

Directions

1
Peel onion and garlic. Dice onion, press garlic through a garlic press. Halve the schnitzel. Heat some oil in a frying pan and fry the escalopes in portions while turning. Season with salt and pepper and layer in a fan-shaped casserole dish. Sauté the onions and garlic in hot frying fat, deglaze with stock and salsa sauce. Coarsely chop the tomatoes in the tin with a long knife and add.
2
Add sugar, bring sauce to the boil and simmer for about 5 minutes. Season taco sauce with salt and pepper and pour over the escalopes. Braise in the preheated oven, 2nd rail from below, (electric cooker: 175 °C/ gas: level 2) for 1 3/4 - 2 hours. If necessary, cover with aluminium foil at the end. Wash parsley, dab dry and cut into fine strips. Wash the pepperoni and cut into rings. Sprinkle cutlets with parsley and pepperoni before serving
3
With 12 people: