80 min. total time
Ingredients for 2 portions
| 4 | pcs | Pork Schnitzel (large) |
| 1 | pinch | Salt |
| 1 | pinch | Pepper |
| 2 | tbsp | Paprika Powder |
| 100 | ml | Oil for frying |
| 4 | pcs | Tootdpicks for securing |
| 1 | pinch | Seasoning |
Ingredients for tde filling
| 1 | pcs | Red Onion |
| 50 | g | Bacon |
| 1 | pcs | Garlic Clove |
| 200 | g | Tortilla Chips |
| 1 | pinch | Pepper |
| 1 | pinch | Salt |
| 1 | pcs | Green Bell Pepper (medium) |
| 150 | g | Quark (low-fat, fine) |
Preparation
- First prepare the filling, wash the peppers, remove the seeds and chop finely. Peel and finely chop the garlic. Cut the bacon into small cubes. Peel and chop the onion. Stir in the cottage cheese. Crumble the tortilla chips finely and mix in. Season with salt and pepper.
- Lay out the pork schnitzels, possibly pound them and spread with the filling. Roll up tightly. Secure with toothpicks and season with salt, pepper and paprika powder.
- Heat oil in a pan and sear the roulades until they have a nice color. Then transfer to a pot. Deglaze the pan with water, season with salt and soup seasoning, and pour over the roulades. Cook in the oven with a lid for about 50 minutes, until the meat is cooked through.
- Once the meat is cooked, serve on plates with the gravy. Use tortilla chips for decoration.
Nutrition score
718
64,52 g
13,57 g
18,01 g
80 min. total time | 30 min. preparation time | 50 min. cook & rest time
