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🍽️ Schnitzel in Tomato-Fennel Sauce with Polenta

594 kcal · 30 min · 4 servings

Schnitzel in Tomato-Fennel Sauce with Polenta Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Pour 800 milliliters of water and one teaspoon of salt into a pot and bring the mixture to a boil.
  2. 2. Stir in the polenta and cook it for about five minutes while stirring constantly.
  3. 3. Stir the butter into the polenta and season with salt.
  4. 4. Place the pot on the turned-off burner, cover it, and let the polenta swell.
  5. 5. Peel the onion and cut it into fine cubes.
  6. 6. Wash the fennel, remove the tough cores, quarter it lengthwise, and slice the quarters.
  7. 7. Wash the fennel fronds, shake them dry, and set them aside.
  8. 8. Rinse the meat for the schnitzels and pat it dry with a kitchen towel.
  9. 9. Cut the meat into four to six schnitzels of varying sizes.
  10. 10. Season the schnitzels with salt and pepper.
  11. 11. Spread half of the tomato paste on one side of each schnitzel.
  12. 12. Heat the oil in a large pan.
  13. 13. Place the schnitzels in the hot pan with the coated side facing down.
  14. 14. Spread the remaining tomato paste on the top sides of the schnitzels.
  15. 15. Fry the schnitzels over high heat for about one minute on each side.
  16. 16. Remove the schnitzels from the pan and wrap them in aluminum foil.
  17. 17. Sauté the onion cubes in the frying fat until translucent.
  18. 18. Add the fennel slices and cook them along with the onions for five to six minutes.
  19. 19. Add the tomatoes along with their juice to the pan.
  20. 20. Season the sauce with salt and pepper.
  21. 21. Let the sauce simmer for about ten minutes over medium heat.
  22. 22. Finely chop the fennel fronds.
  23. 23. Stir the chopped fennel fronds into the vegetables.
  24. 24. Return the schnitzels along with their meat juices to the pan.
  25. 25. Warm the schnitzels briefly in the sauce.
  26. 26. Turn the polenta out of the pot onto a serving plate.
  27. 27. Arrange the schnitzels and vegetables on top of the polenta.

Nutrition per serving