Feta rolls with whiskey sauce

Ingredients for 4 servings:

• 4 pork schnitzels
• 1 pack of feta cheese
• some salt and pepper
• Paprika powder
• olive oil
• 2 medium-sized onions, finely chopped
• 2 bell peppers, finely chopped
• 2 can/n tomatoes, chopped or pureed
• 1 pepper, finely chopped
• 1 jar olives
• 1 shot of whiskey
• possibly cornstarch to bind

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Wash the schnitzels and season one side with paprika, salt, and pepper. Cut the feta cheese into thin strips. Place one strip in each schnitzel, then roll until the feta cheese is wrapped around the schnitzel once. Then cut the feta roll from the remaining schnitzel and secure the meat with a toothpick. Repeat this process until all the schnitzels are used. Then fry the feta rolls in a pan. Once the rolls are cooked, place them on a separate plate. Add the finely chopped onions to the pan and sauté. Add the sliced ​​bell peppers and chili peppers. Deglaze with the tomatoes (add the water from the bell peppers and olives). Bring to a boil. Add the olives. Thicken the sauce with cornstarch, if desired. A dash of whiskey rounds off the flavor. Finally, add the feta rolls back in and heat through. Oregano baked potatoes, boiled potatoes, or rice go very well with this dish. The remaining feta cheese can be used in a Greek salad. Simply dice the feta cheese and slice 1-2 bell peppers, trim and shred a small head of iceberg lettuce. Chop the peppers as desired and add them, along with the olives (use the water from the peppers and olives for the dressing). Season with garlic (salt), pepper, and salt, add a little vinegar (not much, as the pepper and olive water are flavorful enough), and olive oil.