Mediterranean pork roulade with summer salad

Name: Mediterranean pork roulade with summer salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 60 g Pine nuts; 5 Stem(s) Thyme; 5 Stem(s) Marjoram; 6 Pork cutlet (approx. 120 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper from the mill; 12 discs Parma ham (about 8 g each); 4 TABLESPOONS Oil; 1 TABLESPOON Butter or margarine; 2 tablespoons (approx. 30 g) Flour; 200 ml White wine; 200 ml Vegetable broth; 3 small cucumbers (approx. 125 g each); 1 glass (370 ml) roasted peppers in brine; 100 g red and yellow cherry tomatoes; 1 (approx. 175 g) yellow pepper; 1 collar Basil; 5 TABLESPOONS mild olive oil; 3-4 Tbsp Lime juice; 2 Freezer bag; 7-10 Tbsp wooden skewers

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

60 g Pine nuts
5 Stem(s) Thyme
5 Stem(s) Marjoram
6 Pork cutlet (approx. 120 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper from the mill
12 discs Parma ham (about 8 g each)
4 TABLESPOONS Oil
1 TABLESPOON Butter or margarine
2 tablespoons (approx. 30 g) Flour
200 ml White wine
200 ml Vegetable broth
3 small cucumbers (approx. 125 g each)
1 glass (370 ml) roasted peppers in brine
100 g red and yellow cherry tomatoes
1 (approx. 175 g) yellow pepper
1 collar Basil
5 TABLESPOONS mild olive oil
3-4 Tbsp Lime juice
2 Freezer bag
7-10 Tbsp wooden skewers

Directions

1
Roast the pine nuts in a pan without fat until golden brown, take them out and drain them on kitchen paper. Wash thyme and marjoram, shake dry, remove leaves and chop finely. Dab the meat dry and possibly tap it a little flatter between 2 freezer bags.
2
Place the cutlets next to each other on the work surface, season with salt and pepper. Place 2 slices of ham on each piece. Spread pine nuts, except for 2 tablespoons for the pesto and chopped herbs on top.
3
Roll up schnitzel from a narrow side, close with wooden skewers.
4
Heat the oil in a large frying pan. Fry the roulades in it for 3-4 minutes. Remove the roulades from the pan. Reduce heat. Melt the fat in the frying fat. Add flour and bring to a foamy boil while stirring.
5
Deglaze with wine and stock while stirring. Bring to the boil. Add the roulades to the sauce and simmer covered over medium heat for 10-15 minutes.
6
In the meantime, wash the cucumbers and cut off the ends. Cut the cucumbers into thin slices. Drain roasted peppers, drain and cut into pieces. Wash tomatoes, grate dry and cut in half.
7
Halve the pepper, clean, wash and cut into strips. Put the vegetables in a bowl. For the pesto basil, wash, shake dry and chop coarsely, except for a few leaves for garnishing.
8
In a tall container, finely puree olive oil, chopped basil and 2 tablespoons of pine nuts. Season to taste with lime juice, salt and pepper. Add pesto to the vegetables and stir in. Remove the roulades from the sauce and place on a plate.
9
Add salad and sauce. Garnish with basil leaves and coarse pepper.