Schnitzel Special with feta cheese
easy
60 mins
60 mins
Ingredients
- 3 TABLESPOONS White wine vinegar
- 7-10 Tbsp salt, pepper, 1 pinch of sugar
- 5-7 TABLESPOONS Oil (e.g. olive oil)
- 1 baby onion
- 500 g Tomatoes
- 1 Cucumber
- 75-100 g black olives
- 4 (150 g each) Pork escalope
- 7-10 Tbsp Gyros spice salt
- 2-3 TABLESPOONS Flour for turning
- 7-10 Tbsp some rosemary and thyme
- 1 Onion
- 2 Garlic cloves
- 100 g Whipped cream
- 1-2 TEASPOONS Vegetable broth
- 5 TABLESPOONS Brandy (e.g. Metaxa)
- 7-10 Tbsp Sweet peppers
- 100 g soft sheep's cheese
Directions
- 1
Mix vinegar, salt, pepper and sugar. Whip 3-4 tablespoons of oil into it. Peel the vegetable onion. Wash and clean the tomatoes and cucumber. Cut everything into large pieces. Mix with marinade and olives. Leave to stand for about 30 minutes.
- 2
Wash the meat and pat dry. Season with pepper and gyro salt. Turn in the flour, knock off a little. Heat 2-3 tablespoons of oil in a large coated pan. Fry the meat for about 3 minutes on each side.
- 3
Wash herbs, pluck. Peel onion and garlic, dice finely. Remove the meat (keep frying fat) and place them next to each other in a wide ovenproof dish. Steam onion and garlic in hot frying fat until transparent. Add herbs. Stir in 400 ml water, cream and stock. Bring to the boil and simmer for 6-8 minutes. Season sauce with brandy, salt, pepper and sweet paprika
- 4
Pour sauce over the escalopes. Crumble the cheese and sprinkle on top. Bake in the preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4) for 10-12 minutes. Arrange everything. Fries or flatbread go well with it
Nutrition Facts
620 kcal
33 g
29 g
44 g
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