Summary

Ingredients

• 4 pork escalope or turkey escalope
• 1 red pepper (s)
• 1 can tomato (s), chopped
• 1 cup yoghurt, cream
• 2 tablespoon butter
• 4 teaspoons mustard, medium hot
• 4 slices cheese, for gratinating
• salt and pepper
• Sauce thickener, as required
• Paprika powder
• oregano

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Instructions

1. First wash the schnitzel, pat dry and pound lightly on both sides. Season with pepper and salt and spread a teaspoon of mustard on each schnitzel. Core the peppers and cut into strips. Spread a few strips of paprika on each schnitzel, roll up the schnitzel and secure with toothpicks or roulade needles.
2. Melt the butter in a hot, sufficiently large pan. Fry the pork rolls well on all sides and then add the remaining paprika strips, fry them briefly. Deglaze the whole thing with the chopped tomatoes from the can and bring to the boil. Put the lid on the pan and let it simmer for 45 minutes. Turn the rolls occasionally.
3. After 45 minutes, remove the pork rolls and keep them warm. Stir the cream yoghurt into the tomato sauce and bring to the boil. Stir in the sauce thickener, let it cook for 2 minutes and see whether the sauce has the desired consistency, otherwise add the sauce thickener again. Season the sauce with salt, pepper, oregano and paprika powder.
4. Add the pork rolls again, place a slice of cheese over each roll and briefly bake the pork rolls. This step can also be omitted, the meat tastes good even without the cheese. I used Edam.
5. This goes well with pasta, but also potatoes or other desired side dishes.