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🍽️ Panini con schnitzel, carciofi e crema di peperoni

497 kcal · 30 min · 4 porzioni

Ingredienti

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

Preparazione

1. 1. Let the artichoke hearts drain well in a sieve.
2. 2. Slice the artichokes into thin slices.
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 ribs from the salad if necessary.
7. 7. Let the peppers drain.
8. 8. Puree the peppers finely coarse 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. Let the olives drain 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. Beat 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. Cut the rolls horizontally in half.
24. 24. Top the bottom half of the roll 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 roll lid on.
29. 29. Secure the roll with plastic toothpicks.
30. 30. Serve the finished roll.

Valori per porzione

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