Summary

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

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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.