BEEF SCHNITZEL PARMIGIANA BAKE
2 garlic cloves, finely chopped
1 onion, finely sliced
1 tin chopped tomatoes
1 cup beef or chicken salt reduced stock
1 tbsp dried oregano
4 beef schnitzels
1/2 cup flour
2 cups breadcrumbs
Grated cheddar or mozzarella
Preheat oven to 180°C fan bake.
Heat olive oil in a frypan and cook the onion and garlic until soft.
Add chopped tomatoes, oregano and stock, bring up to a simmer and reduce until the sauce is thick and pulpy. Season with salt and pepper.
Cut each schnitzel into four even peices trimming off any fat/sinew.
Place the flour in a large plastic bag and season with salt and pepper, add the into the bag and shake to coat the meat.
Crack the egg into a shallow bowl, add a dash of water to thin the egg, whisk until combined.
Place the breadcrumbs in another shallow bowl and dredge the floured schnitzel in the egg, then coat in the breadcrumbs. Set aside on a plate until all schnitzels are coated.
Heat oil in a fry pan and cook the schnitzels until crispy and golden, drain on a paper towel.
Layer the cooked schnitzels into a baking dish, pour over the tomato sauce and top with the grated cheeses.
Cook for about 20 minutes until heated through and the cheese topping is bubbling and golden.