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Rice Schnitzel Au Gratin

Meat.World's picture
Ingredients
  Pork scallops 6 Ounce, pounded flat (Four Pieces, 200 Gram Each)
  Freshly ground white pepper To Taste
  Hungarian paprika 1 Teaspoon
  Butter 4 Tablespoon
  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
  Oregano 1 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Pork
Preparation Time: 
60 Minutes
Servings: 
4

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