Golden schnitzel with tomato sauce and melted cheese.
New cookbook version · Serves 4
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 4 cooked chicken schnitzels
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 400 g crushed tomatoes
- ½ tsp dried oregano
- Salt and pepper
- 120 g mozzarella, grated
- 30 g Parmesan, grated
- Fresh basil, optional
Method
- Heat the oven to 200°C fan-forced.
- Cook garlic gently in oil for 30 seconds. Add tomatoes and oregano and simmer for 12–15 minutes until thick. Season.
- Arrange freshly cooked schnitzels on a rack over a baking tray, or in a lightly oiled baking dish.
- Spoon a modest layer of sauce over each, keeping the edges exposed. Add mozzarella and Parmesan.
- Bake for 8–12 minutes until cheese is bubbling and golden and the chicken is hot throughout. If reheating chilled schnitzels, allow longer and check the centre reaches 74°C.
- Finish with basil and serve with chips and salad.
From preparation to the table
Original photographs from our family cooking. Where the recipe is labelled as a new version, these earlier photographs record the meal and may show variations rather than every exact ingredient or step above.
