Place a slice of smoked goose breast over each slice of schnitzel, and roll them up.
Place the rolls side by side in a heat resistant pan.Drain the kumquats, and set the syrup aside.
Cut the remaining slices of goose breast into small pieces, and sprinkle them over the schnitzel rolls.
Mix the kumquat syrup with the pomegranate extract, chili sauce and onion soup mix.
Pour over the stuffed schnitzels.
Cover the pan with aluminum foil.
Bake for 20 minutes in an oven set to 200÷C (392÷F).
Remove the aluminum foil and bake for a few more minutes,
until the schnitzels are slightly browned.
Recipe taken from sirsabat.96fm.co.il by Osnat Laster
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