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Schnitzel casserole with bread and cheese crust

Category:	Lunch
Sub-Category:	Casseroles
Difficulty/Costs:	medium/manageable
Number of people:	12
Ingredients:	3 red peppers 3 yellow peppers 1,200 g cocktail tomatoes 6 medium Onion Thyme 12 slices of toast 3 cloves garlic 12 Pork cutlet 3 tablespoons butter 6 tablespoons olive oil Salt Pepper 300 g cream 300g mozzarella

Preparation:

Clean, wash and cut the pepper into strips. Cut the cocktail tomatoes in half, put in a bowl and put aside. Peel, halve and finely dice the onions. Peel and crush the garlic. Heat the oil in a frying pan and chop the roughly cut bread into it. Sauté in oil. Mix the garlic and dried thyme and stir to the bread. Remove the bread mixture and put aside for later. Once again, heat some oil in the pan, fry the schnitzel on each side for about 3 to 4 minutes, season and remove. Use the sauce to sauté the vegetables in it; add cream and let simmer for about 5 minutes. Put the vegetables into suitable casseroles, add the schnitzel and bread; then sprinkle with grated the cheese. Bake at 200 ° C for about 20 minutes. Serve with cucumber salad or green salad.