Fruity roulades in almond crust

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Halve the apricots. Peel onion and cut into thin slices. Heat 1 tsp. olive oil in a small pan and fry the onion slices for about 2 minutes. Deglaze with vinegar and remove. Wash the marjoram and shake dry

2. 2

   Cut the cutlets in half and beat very thinly between 2 layers of foil. Place apricot halves, onion slices and 1 stalk of marjoram on each side of the roulades. Season the roulades with salt and pepper and roll up the filling

3. 3

   Beat the egg in a deep plate, season with salt and pepper. Chop the almonds slightly and mix with the breadcrumbs. Turn roulades in flour first. Tap off excess flour. Then pull through the egg and turn in the almond mix

4. 4

   Heat the sunflower oil in a frying pan and fry the roulades in it for 3-5 minutes, turning them until golden brown. Take them out and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes.

5. 5

   Wash the tomatoes. Wash and clean the zucchini and cut them into approx. 3 cm long slices. Heat 1 tablespoon of olive oil in a frying pan. Fry the zucchini slices for about 4 minutes, turning them and season with salt and pepper. Add the tomatoes and fry for about 1 minute more until the tomatoes start to burst. Remove the pan from the heat. Carefully stir in the pesto and possibly 1 tbsp. hot water. Arrange roulades and vegetables on plates, garnish with marjoram

Nutrition Facts

KCAL
500 kcal

CARBS
24 g

FATS
26 g

PROTEINS
41 g