Schnitzel roll with paprika topping

Ingredients for 4 servings:

• 2 tbsp flour
• 1 egg(s)
• 4 tbsp breadcrumbs
• 4 small schnitzels of your choice
• 2 tbsp butter for frying
• ¼ head of iceberg lettuce
• 2 bell peppers, colored
• 1 onion(s), red
• 4 rolls
• 5 parsley stalks
• 125 g mayonnaise
• 2 tbsp mustard
• 1 tbsp lemon juice
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

Prepare three plates for breading the schnitzels. One for the flour, one for the egg, and one for the breadcrumbs. Coat the schnitzels thoroughly in the flour, then dip them in the beaten egg, and finally coat them in the breadcrumbs. Heat the butter in a pan and fry the schnitzels over medium heat until crispy brown. Drain the schnitzels on kitchen paper and let them cool. For the sauce, finely chop the parsley, mix with the mayonnaise, mustard, and lemon juice, and season with salt and pepper. Wash the lettuce leaves, spin them dry, and cut them into coarse strips. Wash the bell peppers, halve them, remove the seeds and inner walls, and cut the flesh into small cubes. Peel the onion and also dice it finely. Cut the bread rolls in half. Brush the bottom half with a little sauce, top with plenty of lettuce strips, and place a schnitzel on each. Generously brush the schnitzels with the remaining sauce, then sprinkle the pepper and onion cubes over the sauce. Carefully place the schnitzel lids on the rolls and serve. Tips: You can also use ready-made schnitzel from the day before. The type of meat—pork, chicken, or turkey—can, of course, be your choice. For larger schnitzels, I recommend using baguette rolls and adding a few more ingredients for the sauce and topping.