Brunch rolls with spiced veal schnitzel (escalope)

4
30 - 60 minutes
veal schnitzels (escalope)
*
frying
Wat Eet Elisa?

Preparation

Preheat the oven to 180°C (356°F) on the grill setting. Slice the veal schnitzels into strips. Mix all the marinade ingredients and add to the veal strips. Stir well and set the meat aside for at least 30 minutes to allow the marinade to soak in.

In the meantime, prepare the rolls. Cut the rolls in half and hollow them out. You can do this by plucking out the inside, but in such a way that the edges are not too thin. Slice the onion into half rings and fry them in a frying pan with a little olive oil. Then add the bell pepper strips and fry for about 2 minutes. Transfer the onion and pepper to a separate plate and wash the pan.

Now fry the veal schnitzel strips until cooked and nicely golden brown. Add the onion and pepper to the pan with the meat and stir a few times. Place the rolls in an oven dish next to each other with the hollowed side up. Preferably so that they stay upright.

Fill each roll with the veal schnitzel strips. You can fill them up all the way to the edges. Sprinkle a handful of grated cheese over the filled rolls and place them in the oven. Leave them under the grill for about 5 minutes until the cheese has melted. Keep an eye on them because this happens very quickly. Remove the rolls from the oven as soon as the cheese has melted.

Finely chop the basil and sprinkle over the rolls. And done. Serve the rolls warm.

Bon appetit!

Source: Wat Eet Elisa?

Ingredients:

  • 800 grams of veal schnitzels (escalope)
  • 1 tablespoon white wine vinegar
  • 2 tablespoons of olive oil
  • 1 tablespoon of liquid butter
  • 1½ teaspoons salt
  • 1½ teaspoons paprika powder
  • 1 teaspoon smoked paprika powder
  • 2 teaspoons garlic powder
  • A pinch of cayenne pepper
  • 1.2 teaspoons cumin powder
  • 1 small onion in halved rings
  • 200 grams frozen bell pepper slices
  • 5 fresh bread rolls with crispy crusts (e.g. Turkish rolls or Surinamese rolls)
  • Handful of grated cheese
  • A couple of fresh basil leaves

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