Clean, wash and cut the peppers into strips. Peel and slice the onions. Fry everything in 2 tablespoons of hot oil for about 5 minutes. Season with salt, pepper and marjoram. 1⁄8 Add l water, tomatoes and stock.
Bring to the boil and simmer for about 10 minutes. Wash and chop the parsley and add to the gypsy sauce. Season with salt, pepper and paprika powder.
Whisk the egg and some salt. Dab cutlets dry, tap flatter and brush each thinly with Ajvar. Turn first in flour, then in egg and finally in breadcrumbs. Fry escalopes in 3-4 tbsp. hot oil on each side for about 4 minutes until golden brown.
Ca. 2⁄3 Pour gypsy sauce into a wide casserole dish. Place the cutlets in it like roof tiles. Pour the rest of the sauce over them. Grate the cheese and sprinkle over it. In a preheated oven (electric cooker: 250 °C/circulating air: 225 °C/gas: see
manufacturer) 8-10 minutes gratinated. It goes well with flatbread or rice.