Summary

Ingredients

• 75 g ham, cooked
• 80 g tomato (s), dried in oil (lass)
• 175 g cheese, rated pizza cheese
• 1 ½ tablespoon pizza seasoning
• 1.2 kg pork schnitzel
• salt and pepper
• Fat, for the drip pan
• 1 kg potato (s)
• 1 bunch spring onion (s)
• 3 bell pepper (s)
• 500 g tomato (s)
• 3 stalks oregano / marjoram
• 2 tablespoon clarified butter or oil

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Instructions

1. Finely dice ham and sun-dried tomatoes. Mix with 75 g cheese and 1 tablespoon pizza seasoning. Wash the meat and pat dry. Then open or cut so that you either have a pocket or the meat can then be rolled up like a large roulade. Stuff the meat and seal with wooden skewers and / or kitchen twine.
2. Season the meat with salt and pepper. Put on a greased drip pan. Fry in a preheated oven at 175 ° C for about 75 minutes. After 20 minutes pour in 200 ml of water.
3. Wash the potatoes and boil them in salted water. Then peel and cut into wedges.
4. Clean and wash the spring onions and peppers. Halve the spring onions, roughly dice the peppers. Wash and quarter the tomatoes. Wash the oregano and pluck the leaves from the stems.
5. Spread the vegetables around the roast 30 minutes before the end of the cooking time. Season with oregano, salt and pepper. Sprinkle 100 g cheese and the remaining pizza seasoning on the meat.
6. Fry the potato wedges in hot clarified butter until golden brown. Season with salt and pepper. Let the roast rest. Then cut into slices and serve with the vegetables. Serve with roasted potatoes.