Schnizza Recipe for Pizza Style Schnitzel Au Gratin

Prepare the ingredients for Schnizza in the kitchen.

Pat cutlets on a suitable, stable surface.

Cut the side seams of the meat, season the cutlets with salt and pepper.

Prepare breading line:

–> Place sifted flour on a plate.

–> Crack egg into a deep plate.

–> Put breadcrumbs in a plate ready.

Beat the egg with cream and season with salt and pepper.

Conscientiously mix egg with spices and cream with a fork.

Place the prepared, seasoned cutlets one by one in the flour.

Turn the cutlets in the flour on all sides.

Place floured cutlets one at a time in the egg.

Turn the schnitzel slices evenly and conscientiously in the egg on all sides.

Due to the flour layer, the egg sticks to the cutlet.

Evenly egg-coated cutlet turn in breadcrumbs on all sides.

Gently press down the breadcrumbs.

Place the breaded cutlets on a plate, sprinkled with breadcrumbs ready for frying.

Heat a suitable pan 2 fingers high with oil.

Carefully slide the breaded cutlets into the pan.

Fry the cutlets in the pan, swirling.

The oil should overflow over the top of the cutlets.

You can additionally drizzle the oil on the top of the cutlets with a spoon.

Turn the cutlets once and continue to pan fry and souffle.

Soufflé cutlet exactly to the golden-brown, finely baked state, then remove immediately from the pan.

Place baked cutlet on a baking sheet with baking paper.

Mix tomato paste with a little water, olive oil, salt, pepper and sugar to make a simple tomato topping.

Place tomato topping on baked cutlet and spread well over entire surface.

Cover the schnitzel and prepare the schnizza:

–> Put on mozzarella torn into pieces.

–> put anchovy fillets on top

Briefly bake topped cutlet in the oven step grill.

Put on the basil leaves and drizzle with olive oil.

Quickly arrange the Schnizza and serve hot.

I wish you a good appetite!