Zubereitung
Schnitzel
- Coarsely grate the Parmesan (set aside 100g for the topping).
- Pat the schnitzel dry, flatten them slightly and season with salt and pepper.
- Put the flour in a bowl, beat the egg in a second bowl, and mix the breadcrumbs, panko and 50g of Parmesan in a third bowl.
- Coat the schnitzel in flour (tap off any excess), dip in the egg and coat with the breadcrumb mixture.
- Heat clarified butter in a frying pan and fry the schnitzel on both sides until golden brown.
- Preheat the oven to 200°C (top and bottom heat).
Tomato sauce
- Peel the onion and garlic clove, finely dice and sauté in olive oil until translucent.
- Add the tomato purée and sugar and fry briefly.
- Deglaze with red wine.
- Add the tinned tomatoes, Italian herbs, salt and pepper, and allow to reduce slightly over a low heat for 25–30 minutes, stirring occasionally to prevent the sauce from burning. (The sauce should not be too runny; if necessary, add a little cornflour mixed with water).
Finishing
- Place the schnitzels in a baking dish and cover evenly with the tomato sauce.
- Slice the buffalo mozzarella thinly and arrange over the schnitzels.
- Sprinkle 100g of Parmesan over the top and bake in the oven for 8–10 minutes until the cheese has melted and is lightly browned.
Preparation in the air fryer
- Leave the cutlets slightly thicker (approx. 1 cm), otherwise they will become dry.
- Spray or brush the breaded cutlets with a little oil, place them side by side in the air fryer and cook at 240°C for 8–9 minutes until crispy, turning them once after 6–7 minutes.
- Layer the schnitzels, as described above, with tomato sauce, mozzarella and Parmesan in a baking dish and bake in the air fryer at 200°C for approx. 7 mins.
