Veal Schnitzel "Caprese"
Ingredients for 2 people
- 2 thin veal schnitzel
- 125 g Mozzarella (drained weight)
- 2 large tomatoes
- 2 sprigs basil
- Salt
- Pepper
- 2 dessert spoons olive oil
- Wooden toothpicks
- 50 ml sherry or marsala wine
- 50 ml water
- Stock cube
- 1 ciabatta bread
Preparation
To make this recipe even more camping-friendly, you can simply leave out the gravy - the meal is wonderful even without it!
Cut the tomatoes into ½ cm slices. Drain the mozzarella and also cut into ½ cm slices. Wash and shake dry the sprigs of basil. Lightly beat the schnitzel and season with salt and pepper. Soak the toothpicks in water – this makes them easier to remove from the schnitzel after cooking. Place alternate layers of mozzarella, tomato and basil on the first schnitzel and salt well. Place the second schnitzel on top and fix well with the toothpicks. Fry in olive oil on both sides until golden brown and deglaze with the sherry. Add the water and stock cube and simmer to make a gravy. Put a lid on the pan, reduce the heat and leave to warm through for about 10 minutes. Cut the schnitzel in half and serve with gravy and ciabatta
