'Cordon bleu' cheese schnitzel

1.

Peel the onion and cut into cubes.Wash the basil, pluck the leaves from the stems and chop except for something to garnish. Wash, clean and dice tomatoes. Heat 1 tablespoon of oil. Sweat the onion for approx. 4 minutes until translucent, after 2 minutes add the tomatoes and tomato paste. Deglaze with the stock, bring to the boil briefly and season with salt, pepper and sugar. Whisk eggs for the schnitzel. Fill 2 slices of cheese with a slice of ham. Turn one after the other in the flour, egg and breadcrumbs. Press the breadcrumbs on firmly. Turn again in egg and breadcrumbs. Heat 3 tablespoons of oil and fry 3 schnitzels for about 5 minutes. Turn in between. Repeat the process with the remaining schnitzel. Halve the schnitzel diagonally and serve on plates with tomato sauce. Garnish with basil. Baguette bread tastes good with it