Veal schnitzel with cheese au gratin, tomato-courgettefad

Ingredients for Veal schnitzel with cheese au gratin, tomato-courgettefad

Instructions for Veal schnitzel with cheese au gratin, tomato-courgettefad

To prepare the Veal schnitzel with cheese au gratin, tomato-courgettefad recipe, please follow these instructions:

Veal schnitzel
Turn the schnitzlerne in the beaten egg and then in bread crumbs seasoned with salt and freshly ground pepper. Heat a frying pan or two and let the butter be light brown on the forehead. Rose is now schnitzlerne at medium heat in butter. They must have 3 minutes on each side, if they must be pink inside. And they must have been fried, they must have 4 minutes on each side.

Cheese au gratin dish
Turn on the grill in the oven. Arrow and finely chop the onion and garlic and sauté them fattened in oil in a pan. Cut the 4 of the tomatoes and courgetten out into squares, approximately 2 x 2 cm and got them also into the pan. Add the thyme leaves and let it all simmer for 5 minutes. Taste as with salt, pepper, balsamic vinegar and a sprinkle of sugar.

Came all over the Pan contents in a heat-proof platter. Inserts the last two tomatoes into neat slices and serve them at the top of the dish and sprinkle with cheese. Set the dish in the oven and let the Court be golden under the grill.