Schnitzel roll casserole in tomato cream

Name: Schnitzel roll casserole in tomato cream
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 4 (à 100 g; thin, suitable for rolling) Pork escalope; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Cream cheese preparation with wild garlic; 12 discs (100 g) Bacon; 1 can(s) (825 ml) peeled tomatoes; 2 TABLESPOONS Oil; 1-2 TEASPOONS Instant vegetable stock; 7-10 Tbsp Sugar; 3-4 Tbsp Whipped cream; 125 g Mozzarella cheese; 1 small head picking salad; 100 g cherry tomatoes; 1 yellow pepper; 3 TABLESPOONS Vinegar; 1-2 TEASPOONS Mustard; 4 TABLESPOONS Olive oil; 1/2 Baguette; 7-10 Tbsp wooden skewers

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
4 (à 100 g; thin, suitable for rolling) Pork escalope
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Cream cheese preparation with wild garlic
12 discs (100 g) Bacon
1 can(s) (825 ml) peeled tomatoes
2 TABLESPOONS Oil
1-2 TEASPOONS Instant vegetable stock
7-10 Tbsp Sugar
3-4 Tbsp Whipped cream
125 g Mozzarella cheese
1 small head picking salad
100 g cherry tomatoes
1 yellow pepper
3 TABLESPOONS Vinegar
1-2 TEASPOONS Mustard
4 TABLESPOONS Olive oil
1/2 Baguette
7-10 Tbsp wooden skewers

Directions

1
Peel and finely dice the onion and garlic. Beat pork escalope flat
2
Season cutlets with salt and pepper, spread with 1 tablespoon of cream cheese and cover with 3 slices of bacon. Roll up and fix with wooden skewers. Chop the tomatoes in the tin with a long knife. Heat oil in a pan. Fry the rolls until golden brown and take them out. Sauté onion and garlic in frying fat.
3
Deglaze with tomatoes. Stir in vegetable stock, salt, pepper and sugar. Bring to the boil and reduce over medium heat for about 5 minutes. Add cream and boil up again. Fill the rolls and sauce into an ovenproof dish. Cut mozzarella into slices. Spread the cheese on the rolls. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes. In the meantime, clean and wash the lettuce and tomatoes. Cut the peppers into quarters, remove seeds and wash. Tear lettuce into bite-sized pieces.
4
Spread the cheese on the rolls. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes. In the meantime, clean and wash the lettuce and tomatoes. Cut the peppers into quarters, remove seeds and wash. Tear lettuce into bite-sized pieces. Quarter the tomatoes. Cut the bell peppers crosswise into strips. Mix vinegar, mustard, salt, pepper and sugar. Gradually fold in olive oil. Cut baguette into slices. Arrange rolls with sauce, baguette slices and salad on plates
5
Quarter the tomatoes. Cut the bell peppers crosswise into strips. Mix vinegar, mustard, salt, pepper and sugar. Gradually fold in olive oil. Cut baguette into slices. Arrange rolls with sauce, baguette slices and salad on plates