Summary

Ingredients

• 4 large pork schnitzel, thinly sliced
• 8 slices bacon, mixed smoked
• 1 small Jar pickled cucumber
• 1 red pepper (s)
• 1 large onion (s)
• Mustard, hotter
• salt
• pepper
• Oil, for frying
• 2 teaspoons cornstarch, (e.g. Mondamin)

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Instructions

1. Wash the schnitzel and dry well. Salt and pepper on both sides. Brush one side with mustard and cover with the streaky bacon. Finely dice the cucumber, bell pepper and onions and place a tablespoon of them on one end of the schnitzel. Roll up the schnitzel, curling the sides to prevent the filling from leaking. Sear the roulades on all sides. Add water and add the rest of the vegetable mixture. Braise for about 1 - 1 1/2 hours. Then strain the sauce and thicken with cornstarch.
2. With potatoes and red cabbage.