Rolled oven-baked schnitzel Toscana

Ingredients for 4 servings:

• 4 small pork schnitzels
• 4 slices of Gouda, medieval
• 4 slices of bacon
• 300 g tomatoes, pureed
• 1 bell pepper(s), red
• 150 g cream
• 1 tbsp pepper, red
• Salt and pepper, black, freshly ground
• Cayenne pepper
• oregano
• 1 jar red wine

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Pound the schnitzels until thin, then season lightly with salt and pepper. Halve the Gouda slices and top each with half a slice of Gouda and a slice of bacon. Roll them up and place seam-side down in a moderately large baking dish, securing with a rolling pin if necessary. For the sauce, chop the bell peppers and simmer for 10 minutes with the tomatoes and red pepper. Season to taste with salt, black pepper, cayenne pepper, oregano, cream, and red wine. Pour over the schnitzels and then top with the remaining halved Gouda slices. Bake for 35 minutes in a preheated oven at 200°C (top/bottom heat 175°C fan-assisted oven). Serve with pasta as a side dish. Penne or fusilli are good options.