Fine schnitzel rolls on carrot vegetables

Name: Fine schnitzel rolls on carrot vegetables
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 discs (à approx. 125 g) Pork cutlet; 1/2 bunch flat leaf parsley; 1 Pot of basil; 4 discs Parma ham (about 15 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g baby potatoes; 375 g Carrots; 2 medium-sized onions; 1 TABLESPOON clarified butter; 1/4 l Vegetable stock; 200 g Whipped cream; 2 TABLESPOONS Oil; 1-2 TABLESPOONS sauce thickener; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp Lemon and fresh herbs; 7-10 Tbsp wooden skewers

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 discs (à approx. 125 g) Pork cutlet
1/2 bunch flat leaf parsley
1 Pot of basil
4 discs Parma ham (about 15 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g baby potatoes
375 g Carrots
2 medium-sized onions
1 TABLESPOON clarified butter
1/4 l Vegetable stock
200 g Whipped cream
2 TABLESPOONS Oil
1-2 TABLESPOONS sauce thickener
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp Lemon and fresh herbs
7-10 Tbsp wooden skewers

Directions

1
Wash the meat, dab dry and tap flatter. Wash the parsley and basil, pluck the leaves from the stalks and chop half each. Cover each cutlet with 1 slice of ham and some parsley leaves.
2
Season with salt and pepper. Roll up tightly and fix with wooden skewers. Clean, peel, wash and chop the potatoes and carrots. Peel onions and cut into slices. Fry the rolls in hot clarified butter for about 10 minutes while turning.
3
Deglaze with stock and cream. Cover and cook for another 10-12 minutes. In the meantime heat up the oil. Fry the potatoes, carrots and onions for about 12 minutes, turning them over. Fold in basil leaves.
4
Season with salt and pepper. Stir the sauce thickener into the sauce stock and bring to the boil again. Stir in chopped herbs. Season to taste with salt, pepper and lemon juice. Arrange the rolls and sauce with the vegetables.
5
Serve garnished with lemon and fresh herbs.