← All recipes

🍽️ Schnitzel Sandwich with Artichokes and Paprika Cream

497 kcal · 30 min · 4 servings

Ingredients

• 4 artichoke hearts (from the jar/can)
• 1 tbsp lemon juice
• 180 g marinated red bell peppers (jar)
• 3 tbsp olive oil
• 2 sprigs thyme
• 2 tbsp black, pitted olives
• salt
• pepper (from the mill)
• 4 pork schnitzels (kitchen-ready, á 160 g)
• 2 tbsp vegetable oil
• 4 ciabatta rolls

Instructions

1. 1. Drain the artichoke hearts well in a sieve.
2. 2. Slice the artichokes into thin pieces.
3. 3. Drizzle the artichoke slices with lemon juice.
4. 4. Wash the salad leaves thoroughly.
5. 5. Spin the salad leaves dry.
6. 6. Remove the thick leaf veins from the salad if necessary.
7. 7. Drain the peppers.
8. 8. Puree the peppers coarsely with two to three tablespoons of olive oil.
9. 9. Rinse the thyme briefly under running water.
10. 10. Shake the thyme dry.
11. 11. Strip the thyme leaves from the stems.
12. 12. Drain the olives well.
13. 13. Finely chop the olives.
14. 14. Mix the chopped olives with the thyme and the pepper puree.
15. 15. Season the pepper mixture with salt and pepper.
16. 16. Wash the schnitzels.
17. 17. Pat the schnitzels dry with kitchen paper.
18. 18. Place a schnitzel between two layers of cling film.
19. 19. Pound the schnitzel flat until it is thin.
20. 20. Salt and pepper the flat schnitzels.
21. 21. Heat oil in a hot pan.
22. 22. Fry the schnitzels golden brown on both sides.
23. 23. Slice the buns horizontally.
24. 24. Top the bottom half of the bun with salad leaves.
25. 25. Place the artichoke slices on the salad.
26. 26. Place a fried schnitzel on the artichokes.
27. 27. Spread the pepper mixture over the schnitzel.
28. 28. Place the bun lid on top.
29. 29. Secure the bun with plastic toothpicks.
30. 30. Serve the finished bun.

Nutrition per serving

• kcal: 497
• Protein: 51 g · Fett/Fat: 19 g · Carbs: 30 g