Italian schnitzel roulades

Name: Italian schnitzel roulades
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 thin pork cutlets (approx. 125 g each); 125 g Mozzarella cheese; 7-10 Tbsp black pepper, salt; 50 g Salami slices; 1 TABLESPOON Oil; 2 Onions; 4 medium-sized tomatoes; 2 TABLESPOONS Tomato paste; 125 g Noodles (e.g. spaetzle); 500 g Broccoli; 1 TABLESPOON Pine nuts; 7-10 Tbsp wooden skewers

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 thin pork cutlets (approx. 125 g each)
125 g Mozzarella cheese
7-10 Tbsp black pepper, salt
50 g Salami slices
1 TABLESPOON Oil
2 Onions
4 medium-sized tomatoes
2 TABLESPOONS Tomato paste
125 g Noodles (e.g. spaetzle)
500 g Broccoli
1 TABLESPOON Pine nuts
7-10 Tbsp wooden skewers

Directions

1
Dab the schnitzel dry and beat flat. Cut mozzarella cheese into 8 slices
2
Pepper the schnitzel a little. Cover with 2 slices of salami and mozzarella. Roll everything up tightly, fix with skewers
3
Heat the oil. Fry the roulades in it. Peel and chop the onions. Clean, wash and slice the tomatoes. Dice rest of salami. Fry everything. Stir in tomato paste and 1/4-3/8 l water and bring to the boil. Cover and stew for about 25 minutes.
4
Cook the pasta in boiling salted water for about 10 minutes. Clean and wash the broccoli and cut into florets. Cover and steam in little boiling salted water for 6-8 minutes. Roast the seeds. Season to taste the sauce. Serve everything
5
Drink: cool rosé wine