Honey cutlet rolls with colorful oven vegetables

Name: Honey cutlet rolls with colorful oven vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 400 g Carrots; 1/2 (approx. 600 g) Cauliflower; 2 big red onions; 5 Garlic cloves; 2 TABLESPOONS Honey; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 12 (approx. 60 g each) small pork schnitzels; 6 Tl Dijon mustard; 1 (approx. 250 g) Courgette; 2 Freezer bag; 12 wooden skewers

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

At the small roulades with colourful oven vegetables you can eat your fill to your heart's content - without any guarantee of bacon rolls.

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

400 g Carrots
1/2 (approx. 600 g) Cauliflower
2 big red onions
5 Garlic cloves
2 TABLESPOONS Honey
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
12 (approx. 60 g each) small pork schnitzels
6 Tl Dijon mustard
1 (approx. 250 g) Courgette
2 Freezer bag
12 wooden skewers

Directions

1
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Peel and wash the carrots and cut them diagonally into approx. 5 cm long pieces. Clean the cauliflower, divide into florets, wash and drain. Larger florets may need to be halved. Peel onions and cut them into narrow slices. Peel and halve the garlic.
2
Mix well prepared vegetables, onions and garlic in a bowl with 1 tablespoon honey and 1 tablespoon oil. Season with salt, pepper and 1⁄2 tsp. paprika. Spread on a baking tray. Bake in a hot oven for about 25 minutes, turning in between.
3
Dab the meat dry and, if necessary, tap it slightly flatter between the cut open freezer bags. Season with salt and pepper. Spread each cutlet with ½ TL mustard. Roll up into small roulades and pin them with wooden skewers.
4
Clean and wash the zucchini, quarter them lengthwise and cut them into pieces of about 5 cm length. Mix into the oven vegetables and bake for another 10 minutes.
5
Heat the rest of the oil in a large frying pan. Fry the escalope rolls in it for about 6 minutes. Add 1 tbsp. honey and glaze the rolls at low heat for about 2 minutes while turning. Take the vegetables out of the oven, if necessary season to taste again and arrange them together with the schnitzel rolls.