Crispy cutlet roulade

Name: Crispy cutlet roulade
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg new potatoes; 125 g Lamb's lettuce; 1/2 bunch Parsley; 1/2 bunch Dill; 1/2 bunch Chives; 6 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 8 TABLESPOONS Oil; 125 g Mozzarella cheese; 75 g frozen peas; 8 (each 80 g) Pork escalope; 8 discs (10 g each) Black Forest ham; 1 egg (size M); 30 g Flour; 50 g Breadcrumbs; 7-10 Tbsp Cling film; 7-10 Tbsp wooden sticks

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg new potatoes
125 g Lamb's lettuce
1/2 bunch Parsley
1/2 bunch Dill
1/2 bunch Chives
6 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
8 TABLESPOONS Oil
125 g Mozzarella cheese
75 g frozen peas
8 (each 80 g) Pork escalope
8 discs (10 g each) Black Forest ham
1 egg (size M)
30 g Flour
50 g Breadcrumbs
7-10 Tbsp Cling film
7-10 Tbsp wooden sticks

Directions

1
Cook the potatoes in plenty of boiling water for 15-20 minutes. Clean, wash and drain the lamb's lettuce. Wash herbs, dab dry. Pluck parsley leaves and dill flags from the stalks, chop finely.
2
Cut the chives into small rolls. Season vinegar with salt, pepper and sugar, gradually add 6 tablespoons of oil. Fold in herbs. Drain potatoes, rinse with cold water and peel. Dice mozzarella finely.
3
Mix peas and mozzarella. Season with salt and pepper. Beat the cutlets between 2 layers of foil flat. Cover each schnitzel with a slice of ham. Place a teaspoon of mozzarella mixture on each cutlet end and roll up.
4
Fix it with small wooden sticks. Whisk the egg and season with salt and pepper. Turn each cutlet first in flour, then in whisked egg and finally in breadcrumbs. 2 tablespoons of oil in a pan
5
Fry the roulades for 10 minutes until golden brown. Cut the potatoes into slices. Mix the potatoes, lamb's lettuce and vinaigrette and serve with the schnitzel roulades.