Braised cucumber vegetables to cutlet rolls

Name: Braised cucumber vegetables to cutlet rolls
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 5 small red onions (30 g each); 1 Garlic clove; 150 g Cream cheese with herbs from Provence (40 % fat in dry matter); 1 Egg yolk (size S); 800 g Gherkins; 1 (250 g) Aubergine; 2 tablespoons (10 g each) Oil; 6 (à 100 g) thin escalopes of pork; 4 Branches of rosemary; 1 TEASPOON Instant vegetable stock; 1 package (500 g) strained tomatoes; 1 TEASPOON dried herbs of Provence; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (100 g) Tomato; 12 wooden skewers

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

5 small red onions (30 g each)
1 Garlic clove
150 g Cream cheese with herbs from Provence (40 % fat in dry matter)
1 Egg yolk (size S)
800 g Gherkins
1 (250 g) Aubergine
2 tablespoons (10 g each) Oil
6 (à 100 g) thin escalopes of pork
4 Branches of rosemary
1 TEASPOON Instant vegetable stock
1 package (500 g) strained tomatoes
1 TEASPOON dried herbs of Provence
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (100 g) Tomato
12 wooden skewers

Directions

1
Cut 4 onions in half. Peel 1 onion and chop finely. Peel and finely chop the garlic. Mix cream cheese and egg yolk. Beat the escalopes flat and cut in half. Spread with cream cheese egg mixture and roll up.
2
Pin it with wooden skewers. Peel and halve the cucumbers and remove the seeds with a spoon. Cut the cucumbers into slices. Clean, wash, dab dry and cut into small cubes.
3
Heat the oil in a pan. Fry the schnitzel rolls for approx. 10 minutes on all sides. Fry onion halves and rosemary twigs briefly. Remove the rolls and rosemary from the pan. Keep the schnitzel rolls warm.
4
Sweat onion cubes, garlic and aubergines in the frying fat. Add cucumbers and sauté. Deglaze the vegetables with the strained tomatoes, season with vegetable stock. Bring to the boil and simmer for about 10 minutes.
5
Season with herbs, salt and pepper. Wash, clean, quarter and seed the tomato. Cut tomato quarters into fine cubes and fold into the vegetables. Arrange vegetables, schnitzel rolls and onion halves and garnish with rosemary.