Paprika Schnitzel from Römertopf
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 pork schnitzel
- 2 tablespoon pesto
- 2 red pepper (s)
- 1 tomato (s)
- 4 tomato (s), dried
- 50 g olives, reen, pitted
- 50 ml wine, white, dry
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Cut the schnitzel into thirds and coat with pesto. Wash and clean the peppers and cut into strips. Wash and slice tomato. Chop the dried tomatoes, halve the olives.
- Layer the schnitzel and vegetables in the soaked Römertopf, sprinkle chopped tomatoes and olives in between. Dissolve the salt in the wine and pour over it.
- Cover and cook in the oven (do not preheat!) At 200 ° C (fan oven 180 ° C) for 40 minutes.
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