Rice Schnitzel Au Gratin
|Pork scallops||6 Ounce, pounded flat (Four Pieces, 200 Gram Each)|
|Freshly ground white pepper||To Taste|
|Hungarian paprika||1 Teaspoon|
|Unprocessed rice||1 Cup (16 tbs), boiled in 2 cups, 1/2 liter, water for 20 minutes and drained|
|Emmenthaler cheese||1 Cup (16 tbs), grated|
|Tomato sauce||1⁄2 Cup (8 tbs)|
|Tomatoes||4 , peeled, quartered and seeded|
|Oil||2⁄3 Cup (10.67 tbs)|
|Onions||2 , finely chopped|
|Garlic||2 Clove (10 gm), finely chopped|
To make the sauce, heat the oil and add the tomatoes, onions and garlic.
Cook over high heat for five minutes, stirring constantly.
Add the salt and pepper, and a pinch of oregano.
Cover and simmer over low heat for 20 minutes.
Puree the sauce through a strainer or food mill and return it to the pan.
Stirring frequently, cook over medium heat, uncovered, until the sauce is reduced by a third.
Rub the scallops on both sides with salt, pepper and paprika.
Heat 2 tablespoons [30 ml.] of the butter and fry the pork in it for five minutes on each side.
Butter a baking dish liberally, and put in one third of the rice.
Cover with one third of the sauce.
Now put in two scallops and sprinkle with one third of the grated cheese.
Repeat these layers, finishing with a layer of rice, sauce and cheese, and dot with the remaining butter.
Bake the casserole in a preheated 350° F. [180° C] oven for 30 minutes.