Pork schnitzel filled with bruschetta and mozzarella
When it comes to pork schnitzel, most people initially think of breaded and fried pork, but pork schnitzel can also end up on the plate in a completely different form – pork schnitzel can be easily folded into small packages. Filled with homemade bruschetta and gentle mozzarella, the popular meat takes on a gourmet character in no time at all.
For this you need (for 5 pieces):
- 5 pork schnitzel, 100 g each
- 5 scoops of mini mozzarella
- 1 thick wooden skewer (e.g. bamboo) the width of the oven
For the bruschetta:
- 3 beef tomatoes cut into cubes, without core
- 1 small red onion cut into cubes
- 1 chopped garlic clove
- 1 tbsp chopped fresh basil
- Salt pepper
- 1 tbsp olive oil
For the marinade:
- 1 tbsp rosemary
- 1 tbsp paprika powder, noble sweet
- 1 tbsp thyme
- 1 teaspoon of coarse salt
- 1 teaspoon pepper
- 1 liter of olive oil
For the onion and cream sauce:
- 100 g bacon cut into cubes
- 1 onion cut into cubes
- 1 tbsp tomato paste
- 50 ml white wine
- 300 ml of cream
That is how it goes:
1. Cover the pork schnitzel with cling film and flatten it to a thickness of approx. 3 mm.
2. For the bruschetta, mix the tomatoes, onions, garlic, basil and oil together and season with salt and pepper.
3. Place a tablespoon of bruschetta in the middle of each of the coated pork schnitzel and put a mini mozzarella on top.
4. Now fold the sides of the pork schnitzel upwards so that small packages are created.
5. Now slide the pork schnitzel packets one after the other onto a wooden skewer.
Tip: Soak the wooden skewer in water beforehand, then the parcels can be pushed over it more easily.
6. Mix the ingredients for the marinade together in a baking dish and dip the pork schnitzel packets in it, pour the marinade over them and let them rest for about 30 minutes.
7. Meanwhile, prepare the onion and cream sauce: Sweat the bacon and onions, then add tomato paste and roast it briefly as well. Deglaze with white wine and let the sauce boil down. Then pour in the cream, season the sauce with pepper and let it boil down to the desired consistency.
8. Take the wooden skewer with the pork schnitzel packets out of the marinade and let them drain. Then put the wooden skewer in the oven and cook the pork schnitzel filled with bruschetta and mozzarella for 12 minutes at 190 ° C fan oven; make sure to slide a baking sheet under the pork schnitzel in the stove as a drip tray.
Tip: You can keep the leftover marinade and use it universally for beef, chicken and pork.
After cooking in the stove, the pork schnitzel should have turned a golden brown color.
9. Serve the pork schnitzel filled with bruschetta and mozzarella after you have poured the onion and cream sauce over them. We recommend a gentle mashed potato and a vegetable side dish.
These pork schnitzel, gathered and filled in small packets, are very special in terms of both appearance and taste. The spicy bruschetta and the creamy mozzarella inside give the pork a delicious note that goes well with the onion and cream sauce – a delicious composition that you definitely shouldn’t miss.
By the way, that’s not the only way to stuff pork. In our recipe for real pork happiness, you will find out how spicy roast pork is filled with fresh oven vegetables.