in Recipes

Paprika schnitzel from the Roman pot

Spread the love

Ingredients for 2 servings:

  • 2 pork schnitzels
  • 2 tbsp pesto
  • 2 red bell peppers
  • 1 tomato(s)
  • 4 tomatoes, dried
  • 50 g green olives, pitted
  • 50 ml wine, white, dry
  • 1 pinch of salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Divide the schnitzel into thirds and spread with pesto. Wash and trim the bell peppers and cut into strips. Wash and slice the tomatoes. Chop the sun-dried tomatoes and halve the olives. Layer the schnitzel and vegetables in the watered earthenware pot, scattering the chopped tomatoes and olives between them. Dissolve the salt in the wine and pour over the meat. Cover and cook in the oven (do not preheat!) at 200°C (180°C fan oven) for 40 minutes.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Sweet raisin bread soup

Remoulade sauce