Cut the cutlets so that a pocket is formed. Fill each slice of bacon with the pusta salad, roll it up and place it in the cutlets. Season the cutlets with salt and pepper, sprinkle with paprika and brush with the crushed garlic clove. Now close them with toothpicks and roast them in hot fat for about 4 min on each side. Roast the peeled onions for about 5 min. Serve the cutlets with mustard and ketchup.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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