Schnitzelsemmel mit Artichoke and Pepper

Ingredients

• 4 artichoke hearts (from jar/can)
• 1 tbsp Lemon Juice
• 180 g pickled red bell peppers (jar)
• 3 tbsp olive oil
• 2 sprigs thyme
• 2 tbsp pitted black olives
• Salt
• Pepper (freshly ground)
• 4 pork schnitzels (pre‑cooked, 160 g each)
• 2 tbsp Vegetable oil
• 4 ciabatta rolls

Instructions

1. 1.

   Drain the artichoke hearts, slice thinly and drizzle with lemon juice. Wash the salad leaves, dry thoroughly and remove any thick stems if necessary. Drain the peppers and roughly puree with 2–3 tbsp olive oil. Rinse the thyme, shake dry and strip the leaves. Drain the olives well, chop and mix into the pepper purée with the thyme. Season with salt and pepper.

2. 2.

   Wash the schnitzels, pat dry, flatten between two sheets of cling film, season and cook in a hot pan with oil until golden brown on both sides. Halve the rolls horizontally and top the lower half with salad leaves and artichoke slices. Place one schnitzel on each, spread with pepper purée and cover with the roll top. Secure with plastic picks and serve.