Oven dishes

Schnitzel casserole with tomato sauce and cheese

Name: Schnitzel casserole with tomato sauce and cheese
Yield: 4 people
Cuisine: Deutschland
Ingredients: 4 small pork schnitzels; 2 eggs; 60g flour; 100 g breadcrumbs; 2 tbsp oil for frying; 1 onion; 2 cloves of garlic; 500 g pureed tomatoes; 2 tbsp tomato paste; 1 tsp oregano; 1 tsp sugar; 150 g mozzarella or Gouda, grated; 30g Parmesan; Salt; pepper

4 people · Oven dishes

Recipe photo: Schnitzel casserole with tomato sauce and cheese (Oven dishes)

A schnitzel casserole that combines classic home cooking with a scalloped finish. Tomato sauce and cheese give the dish a juicy, oven-fresh twist.

Estimated nutrition

per serving · Calculated for 4 servings.

Energy: ≈ 590 kcal
Protein: ≈ 54.5 g
Carbohydrates: ≈ 36.2 g
Fat: ≈ 23.4 g

Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.

Calculation basis

Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.

Quantity assumptions and ingredient mapping

2 eggs · ≈ 100.0 g
2 tbsp oil for frying · ≈ 27.3 g
1 onion · ≈ 100.0 g
2 cloves of garlic · ≈ 6.0 g
2 tbsp tomato paste · ≈ 30.0 g
1 tsp sugar · ≈ 4.0 g
4 small pork schnitzels · ≈ 640 g

Matvaretabellen: Mattilsynet · Santa Maria

Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0

Ingredients

4 small pork schnitzels
2 eggs
60g flour
100 g breadcrumbs
2 tbsp oil for frying
1 onion
2 cloves of garlic
500 g pureed tomatoes
2 tbsp tomato paste
1 tsp oregano
1 tsp sugar
150 g mozzarella or Gouda, grated
30g Parmesan
Salt
pepper

Instructions

Lightly flatten the schnitzels and season with salt and pepper. Dredge in flour, beaten egg and breadcrumbs.
Heat the oil in a pan and fry the schnitzels for 2 minutes per side until golden. You don't have to be completely done yet.
Finely dice the onion and garlic. Sweat in the same pan, add tomato paste and fry briefly.
Pour in the pureed tomatoes and simmer with oregano, sugar, salt and pepper for 10 to 12 minutes.
Place the schnitzels in a baking dish, cover with tomato sauce and sprinkle with mozzarella and Parmesan.
Bake at 190 °C top/bottom heat for 15 to 18 minutes until the cheese is melted and lightly browned.