Filled schnitzel rolls on lentil vegetables

Name: Filled schnitzel rolls on lentil vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g Dish lenses; 8 Pork escalope ( à approx. 60 g); 2 TABLESPOONS Tomato paste; 1 1/2 TABLESPOONS spicy mustard; 3 thin Krakow sausages (about 100 g each); 1 collar Soup Greens; 20 g Butter or margarine; 300 ml Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Oil; 1/2 bunch curly parsley; 1-2 TEASPOONS dark sauce thickener; 8 little wooden skewers

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g Dish lenses
8 Pork escalope ( à approx. 60 g)
2 TABLESPOONS Tomato paste
1 1/2 TABLESPOONS spicy mustard
3 thin Krakow sausages (about 100 g each)
1 collar Soup Greens
20 g Butter or margarine
300 ml Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TABLESPOONS Oil
1/2 bunch curly parsley
1-2 TEASPOONS dark sauce thickener
8 little wooden skewers

Directions

1
Bring the lentils to the boil with 3/4 litres of water, cover and simmer over medium heat for 25-30 minutes. Wash the cutlets, dab dry and tap flatter. Spread the schnitzel thinly with tomato paste and mustard.
2
Cut the sausages into thirds, place 1 piece each on a cutlet and roll up. Fix with wooden skewers, put the rolls in a cool place. Clean and wash the soup greens. Cut leek and carrots into slices, dice celery.
3
Heat the fat in a saucepan and fry the soup vegetables vigorously. Add stock, bring to the boil and simmer covered for about 5 minutes. Add lentils, season with salt and pepper. Cover and simmer for another 5-10 minutes.
4
Heat the oil in a large frying pan and fry the escalope rolls vigorously on all sides. Season with salt and pepper, add 200 ml of hot water and braise covered for about 5 minutes. Wash parsley, shake dry and chop finely.
5
Stir the sauce thickener into the schnitzel braising stock and bring to the boil briefly. Season lentil vegetables with salt and pepper and arrange on a plate. Spread the cutlet rolls on the lentil vegetables and pour the stewed stock over them.
6
Serve sprinkled with parsley.