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
Paprika Schnitzel from Römertopf
Paprika Schnitzel from Römertopf

Instructions

  1. 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.
  2. 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.
  3. Cover and cook in the oven (do not preheat!) At 200 ° C (fan oven 180 ° C) for 40 minutes.

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