Summary

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

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Instructions

1. Wash the schnitzel and pat dry.
2. Knock it under a plastic wrapper thinly. Place them next to each other so that they overlap about 3 cm.
3. Spread the pepper strips side by side (alternating in color) on the schnitzel so that they lie lengthways on the meat.
4. Squeeze out the bun.
5. 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.
6. 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.
7. Fry all over in hot fat. Then cook for about 45 minutes with the lid slightly open.
8. Prepare a sauce from the roast.