Filled Schnitzel rolls with paprika and pecorino

Name: Filled Schnitzel rolls with paprika and pecorino
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 12 thin pork cutlets (approx. 75 g each); 2 (á 370 ml content) Glasses of red roasted peppers; 125 g Pecorino cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 60 g pesto alla genovese; 7-10 Tbsp wooden skewers

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

12 thin pork cutlets (approx. 75 g each)
2 (á 370 ml content) Glasses of red roasted peppers
125 g Pecorino cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
60 g pesto alla genovese
7-10 Tbsp wooden skewers

Directions

1
Wash the meat, dab dry. Drain the peppers in a sieve, slice the pecorino thinly. Season cutlets on both sides with salt and pepper, brush each with 1 tsp. pesto. Cover cutlets with paprika so that about 3 cm remain free on a narrow side of each piece
2
Spread the pecorino on the pieces of paparica. Roll up the meat from the coated side and fix with wooden skewers. Grill the schnitzel rolls on the grill, turning them over, for 20-25 minutes.