Italian pesto roulades

Name: Italian pesto roulades
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 8 small pork cutlets (about 70 g each); 1 small pot of basil; 1 TABLESPOON Pesto alla Genovesa (from the glass); 50 g Cream cheese with herbs from Provence; 40 g Parma ham; 3 TABLESPOONS grated parmesan cheese; 6 Tomatoes; 2 Garlic cloves; 400 g ribbon noodles; 7-10 Tbsp Salt; 2 -3 Tbsp Olive oil; 7-10 Tbsp Pepper; 1/4 l Vegetable broth (instant); 7-10 Tbsp wooden skewers

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

8 small pork cutlets (about 70 g each)
1 small pot of basil
1 TABLESPOON Pesto alla Genovesa (from the glass)
50 g Cream cheese with herbs from Provence
40 g Parma ham
3 TABLESPOONS grated parmesan cheese
6 Tomatoes
2 Garlic cloves
400 g ribbon noodles
7-10 Tbsp Salt
2 -3 Tbsp Olive oil
7-10 Tbsp Pepper
1/4 l Vegetable broth (instant)
7-10 Tbsp wooden skewers

Directions

1
Wash the schnitzel, dab dry, tap flatter. Pluck basil leaves. Mix pesto and cream cheese. Cover schnitzel with Parma ham. Spread with cream cheese mixture.
2
Spread half of the basil on top. Sprinkle with parmesan. Roll up the cutlets into roulades and pin them. Clean, wash and quarter the tomatoes. Cut the flesh into cubes. Peel garlic, press through a garlic press.
3
Prepare the pasta in salted water according to the instructions on the packet. In the meantime heat olive oil in a pan. Fry the roulades in it all around for about 5 minutes. Season with salt and pepper. Add garlic and tomatoes and fry for another 5 minutes.
4
Deglaze with broth. Cover and cook over high heat for 5 minutes. Season to taste with salt and pepper. Fold in the remaining basil leaves or sprinkle over them and serve.