Rolled Oven Schnitzel Toscana
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 small pork schnitzel
- 4 slices Gouda, medieval
- 4 slices bacon
For the sauce:
- 300 g tomato (s), happened
- 1 red pepper (s)
- 150 g cream
- 1 tablespoon pepper, red
- Salt and pepper, black, freshly ground
- Cayenne pepper
- oregano
- 1 glass red wine
Print Recipe
Pin Recipe Instructions
- Beat the schnitzel thinly, lightly salt and pepper. Halve the Gouda slices and cover each schnitzel with half a slice of Gouda cheese and a slice of bacon. Roll up and place with the seam facing down in a casserole dish that is not too large, fix with a roulade needle if necessary.
- For the sauce, chop the peppers and simmer with the tomatoes and red pepper for 10 minutes. Season to taste with salt, black pepper, cayenne pepper, oregano, cream and red wine. Pour over the schnitzel and then cover the schnitzel with the remaining halved gouda slices. Bake for 35 minutes in a preheated oven at 200 degrees top / bottom heat (convection oven 175 degrees).
- As a side dish, pasta. Penne or fusilli work well.
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