Greek Feta-Schnitzel

Name: Greek Feta-Schnitzel
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 1 Tomato; 2 small red onions; 100 g Feta cheese; 5 medium peppers; 5 Stem(s) Parsley; 1 TEASPOON + 1 TbspO olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Pork cutlet (approx. 150 g each); 200 g Whole milk yoghurt

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

1 Tomato
2 small red onions
100 g Feta cheese
5 medium peppers
5 Stem(s) Parsley
1 TEASPOON + 1 TbspO olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Pork cutlet (approx. 150 g each)
200 g Whole milk yoghurt

Directions

1
Wash the tomato, grate dry, clean and cut into small cubes. Peel 1 onion and cut into cubes. Cut the feta into small cubes. Cut off the stalk of 3 peppers and dice the rest. Wash 3 stems of parsley and chop the leaves.
2
Mix the feta, onion, pepperoni, chopped parsley and 1 teaspoon of oil and season with salt and pepper. Heat 1 tablespoon of oil in a frying pan. Season the cutlets with salt and pepper, cut a pocket in the side and fry them in the hot oil from both sides. Remove the escalopes from the pan and place them on an ovenproof dish. Fill the pockets with the feta-mix and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Wash 2 stems of parsley and cut into thin strips. Mix yoghurt and parsley and season to taste with salt and pepper. Cut 1 onion into thin strips. Garnish the cutlets with onion rings and the remaining pepperoni and serve with yoghurt sauce.
3
Fill the pockets with the feta-mix and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Wash 2 stems of parsley and cut into thin strips. Mix yoghurt and parsley and season to taste with salt and pepper. Cut 1 onion into thin strips. Garnish the cutlets with onion rings and the remaining pepperoni and serve with yoghurt sauce. Flatbread tastes good with it