Schnitzel Roll Roast
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 pork schnitzel, lean (upper shell)
- 1 red pepper (s), cut into strips
- 1 green pepper (s), cut into strips
For the filling:
- 300 g pork meat
- 1 egg (s)
- 1 medium onion (s), diced
- 1 clove garlic, diced
- 1 roll, stale, soaked
- Herbs and spices your choice
- Fat, for frying
Print Recipe
Pin Recipe Instructions
- Wash the schnitzel and pat dry.
- Knock it under a plastic wrapper thinly. Place them next to each other so that they overlap about 3 cm.
- Spread the pepper strips side by side (alternating in color) on the schnitzel so that they lie lengthways on the meat.
- Squeeze out the bun.
- Mix the meat with the bread roll, egg, onions, garlic, herbs and spices and shape into a sausage that is about as long as the spread out schnitzel.
- Now place the sausage-shaped filling on the lower third of the schnitzel and carefully roll it up tightly. Fix with kitchen twine or a roll roast net.
- Fry all over in hot fat. Then cook for about 45 minutes with the lid slightly open.
- Prepare a sauce from the roast.
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