Schnitzel rolls \"Puszta style\"

Name: Schnitzel rolls \"Puszta style\"
Cook time: 50 min
Total time: 50 min
Yield: 2
Ingredients: 400 g medium-sized potatoes; 2 teaspoons (5 g each) Olive oil; 7-10 Tbsp coarse salt; 2 Peppers (e.g. yellow and red); 2 (250 g) Pork escalope; 7-10 Tbsp salt and pepper; 7-10 Tbsp dried marjoram; 1 small clove of garlic; 1 TEASPOON Tomato paste; 1 TEASPOON Broth; 2 TEASPOONS sauce thickener

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 2

400 g medium-sized potatoes
2 teaspoons (5 g each) Olive oil
7-10 Tbsp coarse salt
2 Peppers (e.g. yellow and red)
2 (250 g) Pork escalope
7-10 Tbsp salt and pepper
7-10 Tbsp dried marjoram
1 small clove of garlic
1 TEASPOON Tomato paste
1 TEASPOON Broth
2 TEASPOONS sauce thickener

Directions

1
Wash and halve the potatoes. In a flat ovenproof dish, mix with 1 teaspoon of oil and a little salt. Bake in a hot oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2) for 40-45 minutes.
2
Clean and wash the peppers. Cut off 4-6 thin strips, dice the rest. Dab schnitzel dry and tap a little flatter. Season with salt, pepper and marjoram. Cover with pepper strips, roll up and pin.
3
Peel the garlic and press through. Heat 1 tsp. oil. Brown the roulades in it all around and take them out. Fry garlic and paprika in hot frying fat. Steam the tomato paste briefly. Season with salt and pepper.
4
Add approx. 200 ml water and broth, bring to the boil. Place the roulades on top. Cover and stew for about 20 minutes.
5
If necessary, thicken the paprika sauce and season to taste. Arrange roulades with sauce and potatoes.