John Myers
Ingredients for 4 servings:
- 600 g veal escalope or pork escalope, small
- 10 black olives, pitted
- 6 capers (caper apples)
- 4 anchovy fillets, salted
- 4 tomatoes, dried, in oil
- 50 g Parmesan, grated
- 1 tbsp oregano, chopped
- 1 tbsp oil for marinating
- Pepper, colorful from the mill
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes
Schnitzel with spicy filling
Sprinkle the schnitzels with mixed, freshly ground pepper (black will do, too). Finely chop the olives, capers, and anchovy fillets, mix, and add 1 tablespoon each to one schnitzel half. Drain the sun-dried tomatoes well and spread them on the schnitzels with the Parmesan and oregano leaves. Place the other half of the meat over the filling and secure with wooden skewers. Brush with oil and marinate for at least 1 hour. Grill for 2 minutes on each side. Transfer to a plate and let rest for 5 minutes.
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