Peel the carrot, cut it into stripes, fry in some vegetable oil. Cut Gouda cheese and bacon into slices.

Cut pork brisket into portions and chop it as schnitzel. Salt and pepper it. Put the cheese slices, fried carrot, bacon and finely cut garlic over the meat and roll up. Fix the schnitzel with a foil and steam until ready. Then stew in  demi glace sauce for 5-7 minutes.

Cut the onion and the sweet pepper into big triangles, fry with salt and ground black pepper in vegetable oil until half-ready.

Cut the schnitzel obliquely, put in the center of a plate. Put the fried onion and sweet pepper beside the schnitzel. Cover with demi glace sauce. Decorate with parsley greens.