Recipes

1.5 kg pork cutlet

1 onion

3 peppers

200 g Black Forest ham PGI

200 g sliced Tilsiter cheese

1 tsp salt

1 tsp pepper

1 tbsp butter or oil

Pat the washed cutlets dry and then pound them. Season with salt and pepper.

Cut the peeled onions into cubes. Wash and deseed the peppers and cut into small dice strips.

Brush a rectangular baking dish (such as a loaf tin) with butter and alternate layers of schnitzel, cheese, bacon and diced onion horizontally in the dish. If there are any onions and peppers left over, simply add them to the layered roast.

Place the roast in a preheated oven at 180 degrees for around 60 minutes.